Wednesday, February 22, 2012

Grilled Balsamic Pineapple Goat Cheese Salad


1/2 large pineapple
1 tablespoon fresh ginger
1/2 small white onion, chopped
6 cups mixed salad greens
6 ounces goat cheese
1/2 cup balsamic vinegar
Sea salt and black pepper

Preheat outdoor grilled to high.

Remove skin and rib of pineapple and slice into small half discs. Combine balsamic and ginger, add pineapple and marinade for up to 1 hour or more. Arrange on a single layer and grill until caramelized (15 minutes) turning over occasionally to prevent burning.

Remove from the grill and drizzle with balsamic and olive oil. Season with sea salt and black pepper.  Let pineapple cool.

Arrange salad ingredients and place pineapples on top. Just before serving, drizzle with the balsamic vinaigrette.  

Balsamic Vinaigrette:
1/4 cup good quality balsamic vinegar
2 tablespoons raw honey
1 small garlic clove, chopped
3/4 extra virgin olive oil
Sea salt and black pepper

On medium heat, add all the ingredients. Season with sea salt and black pepper to taste and bring to a boil. Reduce heat and let the sauce simmer until it reduces in volume and thickens.


4 comments:

Carrie's Experimental Kitchen said...

I love balsamic, pineapple and goat cheese but never thought of putting them together. It looks incredible!

Mia said...

thank you!

Mel said...

I can't wait to try this. Looks fabulous! Thanks for posting!

Ann said...

I love my salads and this one has me drooling! Looks amazing, Mia!

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