Hey there! So, I’ve gotta tell you about this pear salad with goat cheese recipe that has become a staple in my kitchen. It all started a few years ago when I was kind of tired of the usual leafy salads. I wanted something different, a little more exciting (and yes, something that looks fancy enough to impress friends!). And then, this salad came into my life, thanks to a friend’s dinner party where I may have had one too many glasses of wine, but more on that later!
Why You’ll Love This
I make this whenever I need a bit of sunshine on my plate. My family goes absolutely bonkers for it because it’s sweet, tangy, and that goat cheese just makes everything better. I mean, who doesn’t love cheese, right? Plus, pears are basically nature’s candy. Just a heads up, though, cutting them can be a bit tricky (those slippery little devils!).
Ingredients
- 2 ripe pears (Bosc or Bartlett work great, but any variety you fancy will do)
- A handful of mixed greens (honestly, I just use whatever’s in the fridge)
- 100g goat cheese (my grandma swore by Brand X, but personally, I think any decent goat cheese will work)
- 1/4 cup walnuts (or pecans if you’re feeling adventurous)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar (or apple cider vinegar if you like it a bit sweeter)
- Salt and pepper to taste
Directions
- First things first, wash your pears and greens. I usually skip peeling the pears because who has time for that, plus the skins add a nice texture.
- Slice the pears into thin wedges. This is where I usually sneak a taste, you know, for quality control.
- In a bowl, toss the mixed greens with olive oil, balsamic vinegar, salt, and pepper. Give it a taste; it should be just right.
- Add the sliced pears and crumbled goat cheese. Don’t worry if it looks a bit wonky at this stage – it always does!
- Top with walnuts for that extra crunch. And voila, it’s ready!
Notes
I’ve discovered that toasting the nuts beforehand really amps up the flavor. Just toss them in a dry pan for a few minutes. But watch out—they burn faster than you can say “oops”!
Variations
I’ve tried adding some dried cranberries for a pop of color and sweetness. Once, I thought adding blue cheese instead of goat cheese would be fun. It wasn’t (trust me). Stick with the goat cheese.
Equipment
You don’t need anything too fancy. A sharp knife and a large salad bowl will do. If you’re lacking a salad spinner, just give those greens a good shake over the sink.
Storage
If you happen to have leftovers, store them in an airtight container in the fridge for up to a day. Though honestly, in my house it never lasts more than a day!
Serving Suggestions
We usually have this salad as a starter at family gatherings. But it pairs beautifully with grilled chicken or even a simple pasta dish. On cold days, I like to have it alongside a warm soup.
Pro Tips
I once tried rushing the pear slicing by using a mandoline. Big mistake! It made everything too thin and messy. Take your time with the knife for those perfect slices.
FAQ
Can I use a different type of cheese? Sure thing! Feta is a nice alternative if you’re out of goat cheese, but it changes the flavor a bit.
What pears are best for this salad? Any pear that’s ripe but still firm works. I tend to think Bosc or Bartlett are the best, but give different ones a try to see what you like.
Can I make it ahead of time? Yes, but I’d keep the dressing separate until you’re ready to serve. Otherwise, the greens can get a bit soggy.