Smoked Goose Breast With Pear Salad

By á-174942

Ingredients

• 1/2 smoked goose breast - (abt 3/4 lbs) fat still intact
• 2 medium Cornice pears, perfectly ripe
• 2 bunches arugula trimmed, washed, and spun dry
• Zest and juice of 1 lemon
• 6 tablespoons extra-virgin olive oil (from Lake Como region)
• Freshly-ground black pepper to taste
• Salt to taste

Details

Servings 4

Preparation

Step 1

Slice goose breast on bias very thin and pound lightly between oiled waxed paper. Lay 6 or 7 slices on each of 4 plates and set aside.

Preheat oven to 350 degrees.

Core and slice the pears 1/16-inch thick. Toss in bowl with arugula, lemon juice and olive oil. Season with salt and lots of pepper.

Place plates in oven for 20 seconds, until just warm and remove. Divide salad over each, garnish with zest and more cracked black pepper, and serve.

This recipe yields 4 servings.