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Executive Chef j.W. Foster

The Texas Traditions Signature Chefs Series

Texas Braised Moonglow Pear Salad
Pecan-Crusted Texas Goat Cheese
Cider & Jalapeno Jelly Vinaigrette

Executive Chef j.W. Foster

The Fairmont Dallas

2 firm pears, peeled, cored & wedged
2 oz. Wild Turkey
1 oz. butter
1 cinnamon stick
2 oz. apple cider
1 oz. maple syrup
1 oz. brown sugar

3 oz. toasted pecans, chopped
2 sprigs rosemary, finely chopped
12 oz. goat's cheese, separate into 3 oz. balls

16 organic greens
2 oz. Texas Traditions Jalapeno Pepper Jelly Add to Basket
1 oz. Texas Traditions Black Peppercorn Mustard Add to Basket
4 oz. grape seed oil
2 oz. sherry vinegar
1 oz. wildflower honey
sea salt/ black pepper to taste

Serves 4

Melt 1 oz. butter over medium-high heat in a saucepan. Add pears and saute for about 5 minutes. Add Wild Turkey and flame. Add cider, maple syrup, brown sugar, and cinnamon stick.
Reduce until thickened. Set aside to cool.

Toast the pecans in a 350F oven for 8-10 minutes (watch carefully so they do not burn). Allow to cool, add chopped rosemary. Cut goat's cheese into 1 oz. pieces and roll into balls. Coat in toasted pecans and refrigerate.

In a medium size bowl add mustard, honey and Jalapeno Pepper Jelly. With a whisk, slowly add oil until thick. Add vinegar to thin and add remaining oil. Adjust seasoning and set aside for 1 hour or refrigerate for 24 hours.

Assemble: Place salad greens in a clean bowl, drizzle with dressing. Add salt and pepper and lightly toss. Portion on four chilled plates. Arrange with braised pears and add crusted goat cheese. Serve Immediately.

Chef's note: Any dressing and prepared pears will last 3-4 days in the refrigerator.

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