Makes 2
1 large pear
1 large handful of fresh arugula or mixed greens
2-3 tbsp chopped hazelnuts
2-3 tbsp dried cherries Macadamia Nut “Goat” Cheese
Apple Cider Vinaigrette
Macadamia Nut
“Goat” Cheese
Makes about 3/4 cup
1 cup macadamia nuts, soaked 8-10 hours
1 tbsp unpasteurized white miso
2-3 tbsp water, as needed
2-3 tsp lemon juice pinch of salt
• Drain and rinse the macadamia nuts.
• In a food processor or powerful blender mix together nuts, miso, salt and water (as needed) until it forms a smooth paste. Transfer onto a double layer cheesecloth, wrap into a small log, and let cheese to sit out for 12- 36 hours in a warm area; the cheese becomes more tangy and salty as it sits.
• Remove cheese from cheesecloth and adjust flavors (if necessary) by adding lemon juice and/or salt.
• Store in the refrigerator.
Sweet Apple Cider Vinaigrette
2-3 tbsp raw agave
2 tbsp apple cider vinegar juice of 1/2 lemon
5 tbsp cold pressed olive oil salt and freshly ground pepper
• In a blender combine agave, apple cider vinegar, and lemon juice. With motor running, slowly add olive oil until thick and well combined. Season with salt and pepper.
• Store in refrigerator.
• To assemble the salad: Core the pear and slice it into thin slices. Place few leafs of arugula on a plate and cover with a pear slice. Top the pear with a few hazelnut-sized pieces of nut cheese and a couple of dried cherries. Layer with a couple more small pieces of arugula and repeat 4 times.
• Top with cheese, cherries and a few crushed hazelnuts and finish with Sweet Apple Cider Vinegar. Serve immediately.