This recipe is delicious.
You will need:
- 2 bartlett pears, halved and cored
- 1 4 oz package of goat chevre
- 1/3 cup chopped pecans
- 1 tsp cinnamon
- 1 tsp agave
- 1/3 cup dried cranberries
- 1 cup apple juice
- 1 cup brussel sprouts, halved
- 1 tsp grapeseed oil
- salt and pepper
- juice of 1/2 lemon
- 2 cups baby spinach
- 1 T balsamic vinegar
- 1 T maple agave
- 1 T extra virgin olive oil
Preheat oven to 375.
In a bowl, mix goat chevre, pecans, cinnamon, agave, and cranberries.
Distribute mixture evenly among the pears.
Place the pears in a deep baking dish and fill partially with apple juice.
Bake for 30 minutes.
While the pears are baking, heat a skillet with the grapeseed oil.
Add the brussel sprouts, halves down and sprinkle with salt and pepper and lemon juice.
Cook on medium heat until they are soft and seared on the sides.
When the pears are done, arrange spinach on plates with brussel sprouts and the pears.
To make the vinegrette, mix the balsamic, maple agave, and olive oil in a small bowl.
Drizzle evenly over the top and enjoy while they’re hot!