Winter Grilled Pear Salad with Lemon-Sage Gremolata Dressed with Pork Panko and Crispy Goat Cheese
Note: Serving size estimated for 3-4
Description: This special winter salad highlights Pork Panko in two unique ways – a lemon-sage gremolata that gives the salad crunch and crispy pan-fried goat cheese medallions for depth and richness. The unique textures and flavors like maple, sage and pomegranate bring winter to mind, but the grilled pears and hints of lemon remind you that summer is never too far away. Serve this alongside your holiday favorites for a fun and unique side with the savory crunch of Pork Panko!
- 4 cups Mixed Greens/Lettuce (Green leaf, Chard, Spinach, Arugula, Frisée, Red Leaf, Radicchio)
- 1/4 cup fresh mint leaves
- 2 red or green pears, sliced 1/4" thick
- 1/4 red onion, diced or thinly sliced
- 1 Tbsp pure maple syrup
- 1/3 cup pomegranate seeds
- 1 cup Pork Panko, divided
- 2 cloves garlic, minced
- 1 Tbsp fresh sage, minced
- Zest of 1 lemon
- 1 5 oz goat cheese log
- 1 egg, beaten
- 1 tsp black pepper
- Canola/Vegetable Oil for pan frying
- 2 Tbsp olive oil
- 3 Tbsp maple syrup
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- 1/4 tsp kosher salt
- 1/2 tsp black pepper
- Water, if needed for desired consistency
Recipe courtesy of our friend: @polygrill17
Prepare dressing by mixing all ingredients in small bowl until combined. Set aside.
Heat a grill pan or grill on high heat and brush lightly with avocado or vegetable oil.
When grill is very hot, brush sliced pears with maple syrup on both sides and grill for 1-2 minutes per side or until softened and grill marks are achieved. Remove and set aside.
Place goat cheese in freezer or 10-15 minutes while making gremolata.
Spray or lightly coat a medium non-stick pan with olive oil over medium-high heat. Add 1/2 cup Pork Panko and minced garlic and cook for 2 minutes. Add sage and cook 1-2 more minutes until garlic is fragrant and Pork Panko is slightly toasted. Pour out mixture, add lemon zest and stir to combine. Wipe pan clean.
In a small bowl, beat egg. In a separate small bowl mix together 1/2 cup Pork Panko and pepper. Remove goat cheese from freezer and slice into 1/4” medallions using a sharp, non-serrated knife. Shape into evenly thick rounds using your hands. Dip each round into egg then into Pork Panko mix to fully coat. Lay out on plate and return to freezer for 15 minutes.
In same pan, add canola oil to cover pan to 1/8” depth (about 1/4 cup) and heat over high heat until hot and water drops sizzles when (safely) splashed into pan. Add rounds in batches to oil and pan fry for 1 minute on first side. Check for golden brown color, then very carefully flip round and cook for additional minute on opposite side 30-45 seconds minute or until golden brown. Remove from pan with slotted spatula and place on paper towel-lined plate. Fry rounds in small batches to prevent overcrowding.
Prepare salad: Mix salad greens and mint with 2 Tbsp dressing to lightly coat, then add 1/2 gremolata and toss to combine. Place greens in large shallow bowl.
Top greens with pear slices, onions, pomegranate seeds, and goat cheese medallions. Add remaining gremolata over pears.
Dress with remaining dressing and serve immediately. Enjoy!