The Love Chef


Fruit Recipes


This is an impressive-looking salad that is easy to prepare. The combination of hazelnuts and goat cheese offers a delicate crunch and mouth feel that you will love. Don't frown on using canned pears, because not only do they provide the right amount of sweetness, but they are also low in carbs (unlike their fresh counterparts).

            One 4-ounce goat cheese log
             cup fresh hazelnuts, chopped and toasted 
            4 canned pear halves, packed in water
            4 tablespoons fresh lemon juice
            2 tablespoons butter
            1 head frisee, washed, dried, and torn into bite-sized pieces
cup Colavita Extra Virgin Olive Oil
            Salt to taste
            Freshly ground pepper

Serves 4

Cut the goat cheese into -inch slices and form into rounded pucks. Dredge goat cheese in hazelnuts, pressing the nuts into the cheese. Chill.

Cut pear halves lengthwise into
-inch strips.

In a medium skillet, heat butter over moderately high heat. Add the goat cheese pucks and cook for 1 minute; turn and cook another minute, until browned. Transfer cheese to paper towels to drain.

In a salad bowl, toss the frisee with Colavita Extra Virgin Olive Oil and lemon juice, and salt and pepper to taste. Divide the mixture among four salad plates and garnish with pears and cheese.

Per Serving:
Calories 457 Protein 7.7 grams Carbohydrate 11.6 grams
Fiber 4.4 grams Fat 44 grams Net Carbs 7.2 grams 

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Page last updated: Monday, August 08, 2005 07:22 PM ET