Description
This roasted pear salad with goat cheese is melt in your mouth amazing! The warm roasted pears melt the goat cheese into a delicious flavor combination & the honey vinaigrette ties it all together.
Ingredients
Scale
For the honey vinaigrette dressing:
- 1/4 cup olive oil
- 1 teaspoon lemon juice
- 1 tablespoon honey
- 1/4 teaspoon minced garlic
- 2 tablespoons white wine vinegar
- 1 teaspoon minced shallot
For the salad:
- Half of a 5 ounce package of Baby Arugula (enough for 2 salads)
- 2-4 ounces crumbled goat cheese (1 oz- 2 oz per salad)
- 2 tablespoons glazed pecans *I found the Emerald brand at the grocery store and these are now my favorite salad topping.
- 2 ripe Bosc pears (cut in half and seeds and stems removed)
- salt and pepper & a tiny bit of olive oil
- Optional: drizzle of honey for garnish
Instructions
- Preheat the oven to 350 degrees. For the Honey Vinaigrette Dressing: Whisk together the olive oil, white wine vinegar, lemon juice, honey, garlic, and shallot. Give it a good shake or whisk and place in the fridge.
- Cut the pears in half, and remove seeds and stems.
- Drizzle with a touch of olive oil and salt and pepper.
- Wrap the pears in tin foil and place on a cookie sheet. Bake for 20 minutes.
- Once they are finished, allow them to cool on the stove top for about 10 to 15 minutes. We want the pears to be warm to the touch, but not hot enough to wilt our arugula.
- Toss the arugula with half of the honey vinaigrette dressing and put into two serving bowls.
- Add the goat cheese, then place the warm pears on top of the salad.
- Sprinkle the pecans over the salad and drizzle a bit of honey over the pears for added sweetness.
- Serve immediately with leftover dressing on the side and enjoy!
Notes
- Bosc and Anjou pears are going to be your best options for baking.
- You want to serve this salad about 10 to 15 minutes after the pears come out of the oven, so that they are just warm enough to melt the goat cheese and are still warm when served.
- Prep Time: 15 minutes
- Pear Cooling Time: 10 Minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasted in oven
- Cuisine: american