You know when you get to the end of the week and the food selection in your fridge is dwindling and you’re at a loss of what to do with the small odds and ends left over? Well this Pear Berry Plum Salad is a product of the left over fruit and goat cheese in my fridge at the end of this week. Sometimes experimenting with flavors and food is the best way to find a winning recipe. Don't be afraid to mix it up and pair things together! Plus this is a great way to elminate some of the food you might end up pitching.
Pear Berry Plum Salad
2 Red plums cubed
2 Anjou pears cubed
2 TBS of sweet white wine (I used plum wine, but Riesling would be fantastic)
1 1/2 TBS Honey goat cheese
1/8 TSP cinnamon
1TBS agave nectar
*Makes four small servings
In a medium bowl, combine your washed fruit. Be sure to cut your pears and plums into small cubes. In a separate small bowl, combine white wine, goat cheese, agave, and cinnamon and mix until smooth and creamy. Pour mixture over fruit and toss until the fruit is evenly coated. Chill for an hour prior to serving. Letting it marinate in the fridge really helps develop the flavor, so don’t skip this step!
Remove from refrigerator and toss again to evenly coat your fruit. Dish fruit into small ramekins or ice cream bowls. There will probably be some excess liquid in the bottom of the bowl, be sure to spoon this over your individual servings. Top with walnuts, a small dusting of ginger powder (be careful not to overdo it), and mint. If you have candied walnuts, those would also be yummy. I added some additional crumbled goat cheese to the top. Serve with a BIG glass of white wine.
This makes an awesome summer dessert or a lovely addition to brunch. I hope your Sunday has been relaxing. Cheers to a new week.