Pear and Goat Cheese Salad

Pear and Goat Cheese Salad

Sense the romance of warm California or Mediterranean sunshine with this light fresh pear salad!

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (15 ratings made) Rate
Serves: 8 person(s) Change

Preparation Time: 35 mins
Cooking Time: 5 mins

Yield: 8 x 1/2 pears

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe

Ingredients Convert to Imperial

  • 1/4 cup California walnuts (about 1-ounce)
  • 4 cup salad greens, washed
  • 4 Bartlett or Anjou pears
  • 57.14 g goat cheese or chevré
  • 2 Tbsp balsamic vinegar
  • 1 tsp sugar (optional)
  • 1 Tbsp olive oil

Directions:

In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.

Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.

Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.

Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.

Pour vinegar into a small bowl; add sugar, whisking until dissolved.

Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.

Variations:

Can substitute Asian pears (seasonal in April) for Bartlett or Anjou.

Thanks to Walnut Marketing Board/California Walnut Commission