- 2 tablespoons olive oil
- 1 medium shallot, peeled and sliced
- 2 medium pears, quartered, cored and sliced
- 2 to 3 sage leaves, chopped
- 1/2 cup hazelnuts, toasted and coarsely chopped
- 1 tablespoon maple syrup
- 1/4 teaspoon ground clove
- 3 tablespoons sherry wine or white balsamic vinegar
- Salt and cracked black pepper to taste
- 1/4 cup extra virgin olive oil
- 4 to 6 cups mixed baby greens or baby spinach
Primrose Chèvre Cheese Medallions
- 4 ounces of soft chèvre cheese
- 4 primroses, pansies or other edible flower
Heat the oil in a sauté pan over medium heat and stir-fry the shallot for 1 to 2 minutes. Add the pears and cook for 2 to 3 minutes more until the pears are lightly crisp tender. Stir in the sage and hazelnuts.
In a small bowl, stir together the maple syrup, clove and vinegar and season with the salt and pepper. Stir in the oil. Turn the heat to low and add this mixture to the shallots and pears to make a nice dressing for your salad.
Have all of the ingredients for your salad ready and at the last minute toss the greens with the warm dressing. Divide between 4 to 6 plates and garnish with the Primrose Chèvre Cheese Medallions (below). This salad is delicious when served with grilled chicken breast, seared scallops, halibut or salmon!
For Primrose Chèvre Cheese Medallions
Divide the chèvre into 4 portions and roll each into a ball. Lay a small square of plastic wrap on a work surface. Place a primrose, pretty face down, on the plastic wrap. You may also place a small sprig of thyme or rosemary next to the flower.
Press one ball of cheese firmly on top of the flower, to about 1/2 inch thickness, smoothing the edges into a round medallion. Bring the plastic wrap up around the edges and enclose the medallion to make it airtight. (You may tuck it into a small ramekin to act as a mold for the shape of your medallion.) Repeat with the other flowers and cheese.
Refrigerate until ready to use. To serve, invert the medallions so the flower is on top and remove the plastic wrap.
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