Beet and Anjou Pear Noodles with Warm Bacon-Pistachio Dressing & Baked Goat Cheese
- 1/2 whole wheat english muffin
- 1 tbsp + 1/4 tsp olive oil
- 2 tsp freshly chopped parsley
- salt and pepper to taste
- 1/2 roll of goat cheese about 2 oz
- 1-2 slices of bacon
- 1 anjou pear Blade C
- 1 large beet peeled, Blade C
- For the pistachio dressing:
- handful of roasted and salted pistachios deshelled
- 1 tsp honey
- 1/2 tsp dijon mustard
- pepper to taste
- 1 tsp red wine vinegar
Preheat the oven to 375 degrees.
Place the english muffin in a food processor and pulse until made into breadcrumbs. Place a medium skillet over medium heat and add in a 1/4 tsp of olive oil. Cook breadcrumbs, tossing occasionally, until toasted. Transfer breadcrumbs to a bowl, add in parsley, season with salt and pepper and set aside on a plate.
Take your goat cheese and roll it in the breadcrumb plate and roll it around until it’s coated.
Place the goat cheese on a baking tray coated with cooking spray. Place the beet noodles on another baking tray coated with cooking spray.
Place the goat cheese and beet noodles in the oven. Cook both for 7 minutes.
While the goat cheese is cooking, place a large skillet over medium heat. Add in your slices of bacon. Cook until to your preferred level of crispiness and set aside on a paper-towel lined plate. Save 1 tbsp of the bacon grease and set aside in a bowl.
Prepare the pistachio dressing. Add all of the ingredients listed into a food processor and pulse until pistachios are pureed and no major chunks of nuts remain. Add to a bowl or dressing shaker and add in the bacon grease. Stir.
Place your beet and pear noodles into a bowl and drizzle with pistachio dressing. Toss to combine and then plate.
Top the dressed noodles with the baked goat cheese and then crumble the bacon on top. Enjoy!