Salade de chèvre with caramelized pears and nuts Recipe
This French-style salad combines warm caramelized pears, creamy goat cheese, and crunchy nuts on a bed of mixed greens. In France, salads like this are often eaten as a light dinner with a glass of wine instead of a heavy main course. The flavors are a bit reminiscent of dessert, but thanks to the salad and mustard dressing the overall taste is savory and very satisfying.
The contrast of warm, caramelized fruit with cool, crisp salad leaves and tangy goat cheese makes this salad feel restaurant-level while still being quick to prepare at home.
Chef's tips
Don’t overcook the pears—leave them slightly firm so they hold their shape and don’t turn into puree when you mix the salad. If your honey is very thick, warm it slightly so it blends easily into the dressing.
How to serve
Serve on large dinner plates with slices of fresh baguette or toasted country bread. For a more filling meal, add a handful of cooked lentils or serve alongside a simple omelette.
Ingredients
- goat cheese preferably soft, in a log - 100 g
- pear ripe but firm - 2 piece
- mixed salad leaves e.g. rocket, lamb’s lettuce, butterhead lettuce - 80 g
- walnuts lightly chopped - 30 g
- honey - 2 tablespoon
- butter - 15 g
- balsamic vinegar - 1 tablespoon
- Dijon mustard - 1 teaspoon
- olive oil for the dressing - 3 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Wash the pears, cut them in half, remove the cores, and slice into thick slices or wedges so they don’t fall apart while frying.
- Heat the butter in a pan over medium heat, add the pear slices, and fry for 3–4 minutes on one side until they soften slightly and start to brown.
- Add 1 tablespoon of honey, gently toss, and cook for another 2–3 minutes until the pears are coated in a glossy layer and lightly caramelized, then remove the pan from the heat so the fruit doesn’t fall apart.
- In a dry pan, toast the walnuts for 2–3 minutes over medium heat, stirring often, until fragrant and lightly browned, then set aside to cool.
- In a small bowl, mix the balsamic vinegar, Dijon mustard, the remaining 1 tablespoon of honey, a pinch of salt, and pepper, then slowly pour in the olive oil in a thin stream, whisking with a fork until you get a thicker, smooth dressing.
- Slice the goat cheese or crumble it into larger pieces so it’s clearly noticeable in the salad.
- Arrange the washed and dried salad leaves on plates, drizzle with half of the dressing, and gently toss with your hands so the leaves are lightly coated but not dripping.
- Top with the warm caramelized pears, sprinkle with goat cheese and toasted walnuts, then drizzle with the remaining dressing.
- Serve immediately while the pears are still slightly warm and the cheese is just beginning to soften.
Storage
Store the salad components separately in the fridge: salad leaves without dressing, caramelized pears in a closed container, and dressing in a jar. Assemble just before serving so the leaves stay crisp.
This salad is my go-to when I want something elegant but easy. It always impresses guests, yet it’s basically just a few good ingredients treated with care.
