Ingredients for 4 portions
4 cups of romaine
lettuce
2 red Anjou or Bosc
pears, halved and cored
4 Tbs. of fresh goat
cheese
2 Tbs. of toasted
pecans, chopped
Balsamic vinegar
reduction
Grill the pears for
about 8-10 minutes. Refrigerate at least half hour before serving. Divide the
lettuce in four plates. Serve half a
pear on top of the lettuce. Add some goat cheese pieces and toss with pecans. Dress
with balsamic vinegar reduction.
To print the recipe of the balsamic vinegar reduction, click here.