- 3 large ripe pears
- 10 oz bag pre-washed baby spinach
- ¼ lb bacon or braised pork belly
- ¼ red onion
- 6 cherry tomatoes
- Sliced watermelon radish or radish of choice
For the mousse:
- 3 oz Chèvre
- 3 oz Labne or Mascarpone
- ½ package gelatin
For the dressing:
- ¼ cup pear vinegar
- ¼ cup Meyer lemon olive oil or evoo
- Dice pork belly or bacon and crisp in a pan. Set crispy pork on paper towel. Keep the pan with the drippings for making the dressing.
- Slice the red onion as thin as possible
- In a small glass or plastic bowl measure 2 tbs water and sprinkle gelatin on top. Allow to sit for 10 minutes.
- In a medium sized bowl blend the labne and Chèvre
- Peel the pears, slice in half lengthwise and cut out the seeds and stem.
- Dice ½ of one of the pears into tiny pieces
- Add diced pear to Chèvre mixture
- Melt the gelatin in the microwave for 10 second intervals until gelatin is melted. Allow gelatin to cool down for a few minutes then stir into the Chèvre mix. Scoop out small balls of the mousse and put in freezer .
- Over low heat, warm up the pan with the bacon fat and add the oil and vinegar to the pan.
- Toss spinach with the warm dressing
- Top with the bacon bits, add tomatoes, onions, radishes.
- Add the frozen Chèvre ball to the plate, a nice flatbread cracker, salt and pepper
Private Chefs of the SF Bay us a collective of top private chefs, in and around the Bay, creating 5-star dinner parties (luncheons, brunch and cocktail parties) in your home or venue. PCoSFB personal chefs are vetted for quality of food, presentation, service, and even clean-up with over 200 5-STAR reviews, just in the last 2 years! You'll discover chefs with Michelin Star restaurant experience, award winners (including a Chopped Grand Champion and a TopChef Season 15 contestant!), and a chef who is an award-winning cookbook author. "While our culinary styles vary, our cooking philosophies are similar. First and foremost, we believe in respecting the ingredients-- which means the natural flavors of what we cook directs our dishes and menus. We work with small, local farmers, ranchers, and fishermen whenever possible-- folks who take the same care in creating the ingredients we use as we do in creating the dishes we prepare".