I actually have a “real” job and sometimes it takes me to wonderful places. Recently I was obliged to go to the Arizona Biltmore. Wow. I think it might literally be heaven. I would advise you not to get a room directly above the bar but, other than that, I whole-heartedly encourage you to get there asap.
And eat. Definitely eat. Among the many delicious things I had (including fries poached in duck fat. Yes, you heard me) was a salad that I couldn’t stop thinking about and decided to try to replicate as soon as I got home.
So here is my version, which I’m calling Arizona Biltmore Salad in homage to a memorable experience.
Arizona Biltmore Salad
1 ripe pear
1/4 cup shelled pistachio nuts
2 oz. goat cheese, crumbled
1 tablespoon minced shallot
3 tablespoons olive oil
1 tablespoon pomegranate vinegar (or red wine vinegar)
5 oz. mixed baby greens
2 tablespoons pomegranate seeds (optional)
Peel and core the pear, cut in half, and then into thin slices. Mince shallot and place in bowl with the oil and vinegar, along with salt and freshly-ground pepper to taste, and whisk until combined. Add pear and nuts to greens, pour vinaigrette over and toss. Sprinkle goat cheese and seeds on top and serve