Pear Salad with Goat Cheese and Walnuts
- ¼ cup walnuts
- 2 cups mesclun greens
- ¼ thinly sliced red onion
- ½ tablespoon olive oil
- ½ tablespoon balsamic vinegar
- 1 (Bosc or Bartlett) pear, cored and sliced
- ¼ cup crumbled goat cheese
- Heat a skillet over medium; toast walnuts in the skillet until golden brown, 3 to 4 minutes; transfer to a plate to cool.
- Toss mesclun and red onion with olive oil and vinegar in a salad bowl; season with salt and pepper. Divide salad between two plates and arrange pears on the greens; add the goat cheese and toasted walnuts to serve.
Look for pears that are firm, but have a little bit of give when squeezed. Blue cheese also works well in this recipe. Try it in place of the goat cheese. You could also swap the pears for sliced apples for a crunchier texture, and try pecans in place of the walnuts.
What others are saying
Caro Hodgin says:
this is such a classic recipe, it's always my go-to order at restaurants. now i can make it at home! i've made it twice, and once i used candied walnuts and loved it.
Katie Hason says:
I'm not really a salad person, but I hosted a small gathering at my house for a friend and decided to make a large batch of this recipe for the guests. Everyone loved it! People kept asking if it was ordered from a restaurant, and when I told them I made it they were really impressed. I have to also admit, it was really delicious! The pear, vinegar, and goat cheese worked so well together.
Jenny J says:
i made this to go with an oven roasted pork loin. We also used Bosc pears. It turned out really, really good.
Anthony Cohen says:
Perfect appetizer salad for dinner. I made it to go with my cast iron pan roasted chicken (recipe also on this site). Great tasting salad, especially with the walnuts.
Steven Gomes says:
Made a couple adjustments here. Used blue cheese and sliced apples. Loved the crunchy texture and flavor.