This pear salad recipe is a delicious blend of juicy pears, goat cheese, chewy cranberries and walnuts, drizzled with tangy raspberry dressing.
Salad Ingredients (Serves 4)
- 4 ripe yet firm red d’Anjou pears (squishy won’t work)
- Extra virgin olive oil, to grease skillet
- 1 tablespoon salted butter
- 1 ounce of Fresh Goat cheese. You can also use our Tomme or Gusto for this recipe
- Handful of walnut pieces
- Handful of cranberries (dried)
- Honey for drizzling on pears
- A bag of mixed salad greens
Raspberry Vinaigrette Ingredients
- 1 juicy lime (or 2 less-juicy limes)
- 1 tablespoon honey syrup (raw, organic dark grade)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons apple cider vinegar
- ½ cup crushed frozen raspberry
- Black pepper
Method:
- Preheat your oven to 400°F.
- Wash the pears, slice them lengthwise into halves.
- Using a spoon, remove the core and seeds from each half. This will leave you with a nice and round well for the filling.
- Heat a skillet on medium heat and then brush (or spray) with olive oil. Right before adding the pear slices, wipe each cut side with a paper towel to absorb any moisture that has creeped out from the pear onto the surface.
- Place the pears in the oven-proof skillet, cut side down and cook for 3 minutes, or until they develop a nice golden colour on the surface.
- Divide the tablespoon of butter among the four pear halves. Do the same with the cheese, walnuts and cranberries. Drizzle a bit of honey and return the skillet to the oven. Broil for 1-2 minutes, until the cheese and walnuts begin to colour nicely.
- Place the skillet in the oven (on an oven shelf right placed right smack in the middle) and lower the temperature to 375°F. Bake for 10 minutes. Turn the oven off and open the oven door.
- Sprinkle each half with a little sea salt and let it sit for about 10 minutes.
- Toss the salad greens with the vinaigrette and arrange on plates, arrange 2 halves on each plate.
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