Pear and Chevre Salad With Caramelized Nuts and Arugula

• 2 red Anjou pears
• 7 ounces arugula (or other mild salad green)
• 5 ounces goat cheese
• 4 ounces walnut halves
• 14 cup granulated sugar
• 13 cup balsamic vinaigrette

1. Wash the pears; quarter each pear for a total of 8 quarters; remove the cores; arrange on a baking sheet and place in a 80 C (160 F) oven overnight to dry.
2. Caramelize the sugar in a non-stick pan with the walnuts; mix well until they are golden brown; let cool on oiled parchment; chop into small dice.
3. Dip the arugula leaves into the balsamic vinaigrette and arrange a nice bouquet on each plate.
4. Cut the cheese into 8 slices; top each pear wedge with a slice of cheese; place in the oven to warm for a few minutes.
5. Arrange two pear wedges on top of the arugula on each plate; sprinkle with caramelized walnuts.

red anjou, arugula, goat cheese, walnut halves, sugar, balsamic vinaigrette

Taken from www.food.com/recipe/pear-and-chevre-salad-with-caramelized-nuts-and-arugula-206668 (may not work)