Pear-Goat Cheese Salad

Bosc pears are roasted, sliced, and tossed with spinach & arugula. Chevre and pine nuts are added, and champagne vinaigrette is drizzled on top.

• Email Recipe
• Print Recipe
•        

Ingredients:

• 2 large bosc pears, roasted (see below for directions)
• Lemon juice
• Olive oil
• Salt and pepper
• 4 cups triple-washed baby spinach
• 2 cups cleaned arugula
• 4 oz chevre (goat cheese)
• 1 oz toasted pine nuts
• 1/4 cup bottled champagne vinaigrette

Method

To roast pears: Preheat oven to 400 degrees. Line cookie sheet with foil and spray or grease with olive oil. Halve, peel and core pears. Brush with lemon juice and olive oil; salt and pepper, lightly. Roast in oven for 20-30 minutes, just until pears are fork-tender. Cool slightly. In a large bowl, combine spinach and arugula; slice cooled pears, add to greens and toss gently. Equally divide onto 4-6 plates. Divide goat cheese on top of salads and then top with toasted pinenuts. Drizzle with vinaigrette. Serve.

Notes: This is a very refreshing salad with a nice combination of peppery, sweet, tart, and crunchy.

Number of servings: 4-6

Submitted By: Carine
View all recipes by this user