Warm Pear Rainbow Swiss Chard Salad with Sour Orange Vinaigrette, Goat Cheese and Spiced Walnuts

Ingredients

2 Ripe Anjou or Bartlett pears, at room temp, ripe but unpeeled
1 clove garlic, minced
1 tsp grated orange zest
2 tbsp sour orange juice, freshly squeezed
1 tbsp orange juice, freshly squeezed
2 tbsp balsalmic vinegar
4 tbsp olive oil
1 bunch rainbow swiss chard, rinsed and torn into pieces
1 c spicy walnuts (recipe follows)
crumbled goat cheese (freeze for 30 minutes to crumble easier)

Instructions

Slice the pears into 1/4 inch thick slices, set aside. Combine the garlic, zest, orange guices, vinegar, olive oil, and salt and pepper to taste. Warm the dressing in a sauce pan over med heat and add the pear slices, gently turning until coated and warm (about 2 minutes). Pour the pears and vinaigrette over the salad greens and toss gently. Serve topped with the cheese and spiced nuts.