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.
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
2
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
Main Ingredient:
goat cheese
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
In fridge:
1 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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