What are the best pears to use in Pear Salad with Goat Cheese?

I like to use D’Anjou pears (see photo below) in this Pear and Goat Cheese Salad. They are juicy and sweet yet still have a citrus flavor coming through. You can also use Bartlett pears, which have a smooth, buttery texture, or Comice - the sweetest and juiciest of the three varieties.

Can I substitute the cheese in Goat Cheese Pear Salad?

This recipe is extremely versatile! If you don’t particularly like goat cheese, feta or blue cheese would also work well in this salad. And, you can use dried cherries – or even pomegranate seeds - in place of the dried cranberries if you prefer.

How do you slice a pear for salad?

Here’s how I slice a pear for this salad: 1. Cut the pear in half from stem to base. 2. Using a melon baller, scoop out the core. 3. Place pear half, cut side down, on cutting board. Slice lengthwise into 1/2-inch pieces.

How long will Pear Salad with Goat Cheese last?

Candied walnuts and Walnut Vinaigrette will last up to 3 days. Refrigerate the vinaigrette. Unfortunately the rest of the ingredients won’t last. In fact, the salad should be assembled shortly before serving as the lettuce will wilt and the pears will turn brown.

What can I serve with Goat Cheese and Pear Salad?

I like to serve this salad as a first course, followed by one of these main dishes: Asian Marinated Pork Tenderloin Dry Rub Spiced Pork Tenderloin Grilled Chicken with Rosemary Dijon Marinade Oven Roast Beef Tenderloin Roasted Salmon Steaks Parmesan Breaded Salmon with Herb Mayo Pistachio Crusted Fish Poached Salmon with Dill Sauce

Pear Goat Cheese Salad - A Well-Seasoned Kitchen®

Ingredients

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Walnut Vinaigrette

1/2 cup walnut oil
1/4 cup white balsamic vinegar
4 teaspoons Dijon mustard
Kosher salt, to taste
Fresh ground black pepper, to taste

Candied Walnuts

2 teaspoons butter
1/4 cup sugar
1/2 cup coarsely chopped walnuts
Kosher salt, to taste

Pear and Goat Cheese Salad

7 to 8 cups torn Boston bibb lettuce (or baby mixed greens)
4 small ripe pears, cored, thinly sliced – see Note
1/2 cup goat cheese crumbles
1/2 cup sweetened dried cranberries
Kosher salt, to taste
Fresh ground black pepper, to taste
1/2 medium red onion, cut in half and thinly sliced

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Instructions

Walnut Vinaigrette

In a small jar with a lid, whisk together walnut oil, balsamic vinegar and mustard until well combined. Season to taste with salt and pepper.
Cover and set aside.

Candied Walnuts

In a medium skillet, melt the butter over medium heat. Stir in the sugar, then the walnut pieces. Cook, stirring for 5 minutes.
Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt.
Set aside to cool.

Pear and Goat Cheese Salad

Tear lettuce leaves into bite-size pieces and divide evenly among 8 individual salad plates.
Arrange pear slices decoratively on top.
Sprinkle with goat cheese, cranberries and walnuts.
Drizzle some dressing on top, passing the rest on the side.

Notes

Make ahead: Vinaigrette can be made up to 3 days ahead, covered and refrigerated. Bring to room temperature before using. Candied walnuts can also be made up to 3 days ahead, covered and kept at room temperature.

Type of pears to use: I recommend using d’Anjou pears. Bartlett or Comice will also work well.

Author: (by Lee Clayton Roper)
Category: side salads, starters, side dishes
Method: tossed
Cuisine: French