cinnamon spiced pear, two ways

Oh how I love goat brie! You too, right?

(Notice how I skipped right past the pear and went straight to the cheese?)

See I usually don’t have cheese. So you understand why this is such a big deal.

The b word alone is like heaven to me but add to that the fact that someone who’s allergic to dairy may not have a reaction since goat milk doesn’t contain the same form of casein as cow’s milk and yahoo, we have ourselves a winner!

Lucky me! Lucky you! Lucky us!

. . . . . . . . .

Cinnamon Spiced Pear, Two Ways, Recipe

• 1 bartlett pear, peeled and sliced
• 1 – 2 tsp coconut oil
• 2 – 4 big pinches cinnamon
• 1 – 2 small pinches coarse kosher salt, to taste
• 1/4 cup pecan and walnut pieces (aaah, finally a normal measurement, right? 😉)

Optional but ya probly really should go for it:

• Goat brie
• Red leaf or bibb lettuce

Toast nuts in small frying pan with oil, cinnamon and salt, stirring continually til warm but not brown. Remove from heat and add in pear, only for a few seconds, stirring to coat.

Serve alone or atop lettuce and goat brie. (If serving with lettuce, double coconut oil, cinnamon and salt when toasting nuts then toss with salad to coat lettuce leaves). Enjoy!