Pear and Goat Cheese Salad with Walnuts

By Chef Edie Franz
Total Time
15 Mins
Serves
8
Meal
Dinner Lunch
Course
Appetizers

DESCRIPTION

Prep Time
10 Mins
Cook Time
5 Mins
Total Time
15 Mins
Calories
129 cal
Total Fat
7 g
Polyunsaturated Fat
2 g
Cholesterol
7 mg
Sodium
32 mg
Carbohydrates
16 g
Dietary Fiber
3 g
Protein
3 g

Ingredients

  •  1/4 cup California walnuts (about 1 ounce)
  • 3-4 cups salad greens, chopped or torn
  • 4 Bartlett or Anjou pears
  • 2 ounces goat cheese or chèvre
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar (optional)
  • 1 tablespoon olive oil

Preparation

  1. In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.
  2. Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.
  3. Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.
  4. Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.
  5. Pour vinegar into a small bowl; add sugar, whisking until dissolved.
  6. Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.