#goatcheesedelight

With its sweet wine-poached pears, tangy goat cheese, crunchy walnuts, and mixed greens, this salad is very classy. It goes well with a fancy meal as an appetizer or a light main course.

Ingredients: 2 pears, ripe but firm, peeled, halved, and cored. 1 bottle of dry white wine. 1/2 cup honey. 1 cinnamon stick. 4 cups mixed greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped walnuts. 1/4 cup balsamic vinegar. 1/2 cup extra virgin olive oil. Salt and pepper to taste.

Instructions: In a saucepan, combine the wine, honey, and cinnamon stick. Bring to a simmer. Add the pear halves and poach for about 10-15 minutes, until they are tender but not mushy. Remove from heat and let them cool in the poaching liquid. In a small bowl, whisk together balsamic vinegar and olive oil to make the dressing. Season with salt and pepper to taste. Arrange the mixed greens on plates. Place a poached pear half on top of each bed of greens. Sprinkle crumbled goat cheese and chopped walnuts over the pears. Drizzle the balsamic vinaigrette over the salads just before serving. Enjoy your delightful wine-poached pear salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

These grilled figs with balsamic glaze and goat cheese make for an elegant and delicious Paleo-friendly appetizer or dessert. The sweetness of the figs pairs perfectly with the tangy balsamic glaze and creamy goat cheese, while the grilling adds a hint of smokiness.

Ingredients: 6 fresh figs, halved. 2 tablespoons balsamic vinegar. 1 tablespoon honey. 2 ounces goat cheese, crumbled. Fresh thyme leaves, for garnish.

Instructions: Grill at a medium temperature. Honey and balsamic vinegar should be combined in a small saucepan. Bring to a simmer over medium heat and cook for three to five minutes, or until slightly thickened. Put aside. Lightly coat the figs' cut sides with olive oil. Put the figs on the grill, cut side down, and cook for two to three minutes, or until grill marks form. After flipping the figs, grill them for an additional one to two minutes. Take the figs off of the grill and arrange them on a platter for serving. Drizzle grilled figs with balsamic glaze. Goat cheese crumbles should be added on top. Add fresh thyme leaves as a garnish. Serve right away.

Prep Time: 10 minutes

Cook Time: 5 minutes

Indulge in the creamy tanginess of goat cheese combined with the freshness of avocado, tomato, and arugula, all nestled between slices of wholesome whole grain bread. A drizzle of balsamic glaze adds a touch of sweetness to elevate the flavors. This sandwich is a delightful blend of textures and tastes that will satisfy your cravings.

Ingredients: 4 slices whole grain bread. 150g goat cheese. 1 ripe avocado, sliced. 1 cup arugula. 1 tomato, sliced. 1 tablespoon balsamic glaze. Salt and pepper to taste.

Instructions: Toast the whole grain bread slices until golden brown. Spread goat cheese evenly on each slice of bread. Layer avocado slices, tomato slices, and arugula on two slices of bread. Drizzle balsamic glaze over the avocado, tomato, and arugula. Season with salt and pepper to taste. Top each sandwich with the remaining slices of bread. Slice the sandwiches diagonally and serve.

Prep Time: 10 minutes

Cook Time: 5 minutes

Enjoy the perfect blend of sweet and savory flavors with this Caramelized Peach and Crispy Onion Salad. Caramelized peaches and crispy onions add a delightful crunch to a bed of fresh mixed greens, while goat cheese and pecans bring richness to every bite. Drizzle with balsamic vinaigrette for a tangy finish.

Ingredients: 2 ripe peaches, sliced. 1 red onion, thinly sliced. 2 tablespoons olive oil. 2 tablespoons brown sugar. 6 cups mixed salad greens. 1/2 cup crumbled goat cheese. 1/4 cup chopped pecans. 1/4 cup balsamic vinaigrette dressing. Salt and pepper to taste.

Instructions: Before you start cooking, heat the oven to 375F 190C. Add the peach slices to a bowl and mix them with 1 tablespoon of olive oil and brown sugar. Place them on a baking sheet and roast them in a hot oven for 15 to 20 minutes, or until they turn caramelized. Take them out and let them cool down. Put the last tablespoon of olive oil in a pan and heat it over medium-low heat while the peaches roast. It will take about 10 to 12 minutes of cooking after adding the sliced red onions until they are crispy and golden brown. Take it off the heat and set it aside. Cut up the pecans, roasted and caramelized peaches, crispy onions, and crumbled goat cheese. Put them all in a large salad bowl. Add the balsamic vinaigrette dressing to the salad and mix it all together. Add pepper and salt to taste. Serve the salad right away as a tasty starter or side dish.

Prep Time: 15 minutes

Cook Time: 20 minutes