Green Salad with Goat Cheese, Pears & Candied Pecans

Friday, December 7, 2007

Arugula pear salad with goat cheese and candied pecans

Lately, I've been addicted this salad - a delicious combination of tender butter lettuce, crisp, sweet pears, creamy goat cheese, and spiced, candied pecans.

It's loosely inspired by a similar salad that I often get at Pie In the Sky, a little, hole in the wall pizza place in the heart of downtown Berkeley just a minute's walk from my office (update: this classic joint has closed :() Their version consists of pear, romaine lettuce, goat cheese, toasted walnuts and either a lemon or caesar dressing.

I prefer to use a light balsamic vinaigrette and either a red leaf or butter lettuce which is more tender and tasty to my mind. I've also been using these candied pecans to add some scrunch and sweetness.

Bowl of pears by Eve Fox, Garden of Eating blog, copyright 2011

My basic dressing recipe is below but keep in mind that's flexible so feel free to adjust to suit your own tastes. I usually make a big batch since it keeps well in the fridge in one of these great working jars with a lid (I love these things!) and makes it easier to produce a tasty salad quickly.

Extra dressing by Eve Fox, Garden of Eating blog, copyright 2011

Between the fruit, nuts and cheese, this salad is hearty enough to fill you up for several hours - makes a perfect lunch.

Arugula pear salad with goat cheese and candied pecans

-- print recipe --Green Salad With Goat Cheese, Pears & Candied Pecans
Serves 4

Ingredients

For the salad
* Small head of lettuce, rinsed and dried
* 4 ounces of goat cheese, crumbled
* 1 large, ripe pear, cored and thinly sliced (if you love pears, use more than one)
* 1 cup of candied pecans (if you're short on time, you can also just toast the nuts - not quite as delicious but still tasty)

For the dressing
* 2/3 cup organic olive oil
* 1/3 cup balsamic vinegar
* 1 Tbsp maple syrup
* 2 tsps Dijon or whole grain mustard
* 1 small clove garlic, finely minced or pressed
* Pinch of sea salt
* Couple grinds black pepper

Directions

1. Make the dressing. Whisk all the ingredients together with a fork then taste and adjust the amounts, if needed. I like to make the dressing ahead of time if possible as that gives the flavors more time to develop.

2. Tear the lettuce leaves into bite-sized pieces, filling a medium bowl then layer the sliced pear on top and sprinkle with the crumbled goat cheese and candied nuts. Drizzle the dressing over it all and serve.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

1 comment:

Wuttisak said...

Nice blog. I will keep reading. Please take the time to visit my blog about Orchid Care

Friday, December 7, 2007

Green Salad with Goat Cheese, Pears & Candied Pecans

Arugula pear salad with goat cheese and candied pecans

Lately, I've been addicted this salad - a delicious combination of tender butter lettuce, crisp, sweet pears, creamy goat cheese, and spiced, candied pecans.

It's loosely inspired by a similar salad that I often get at Pie In the Sky, a little, hole in the wall pizza place in the heart of downtown Berkeley just a minute's walk from my office (update: this classic joint has closed :() Their version consists of pear, romaine lettuce, goat cheese, toasted walnuts and either a lemon or caesar dressing.

I prefer to use a light balsamic vinaigrette and either a red leaf or butter lettuce which is more tender and tasty to my mind. I've also been using these candied pecans to add some scrunch and sweetness.

Bowl of pears by Eve Fox, Garden of Eating blog, copyright 2011

My basic dressing recipe is below but keep in mind that's flexible so feel free to adjust to suit your own tastes. I usually make a big batch since it keeps well in the fridge in one of these great working jars with a lid (I love these things!) and makes it easier to produce a tasty salad quickly.

Extra dressing by Eve Fox, Garden of Eating blog, copyright 2011

Between the fruit, nuts and cheese, this salad is hearty enough to fill you up for several hours - makes a perfect lunch.

Arugula pear salad with goat cheese and candied pecans

-- print recipe --Green Salad With Goat Cheese, Pears & Candied Pecans
Serves 4

Ingredients

For the salad
* Small head of lettuce, rinsed and dried
* 4 ounces of goat cheese, crumbled
* 1 large, ripe pear, cored and thinly sliced (if you love pears, use more than one)
* 1 cup of candied pecans (if you're short on time, you can also just toast the nuts - not quite as delicious but still tasty)

For the dressing
* 2/3 cup organic olive oil
* 1/3 cup balsamic vinegar
* 1 Tbsp maple syrup
* 2 tsps Dijon or whole grain mustard
* 1 small clove garlic, finely minced or pressed
* Pinch of sea salt
* Couple grinds black pepper

Directions

1. Make the dressing. Whisk all the ingredients together with a fork then taste and adjust the amounts, if needed. I like to make the dressing ahead of time if possible as that gives the flavors more time to develop.

2. Tear the lettuce leaves into bite-sized pieces, filling a medium bowl then layer the sliced pear on top and sprinkle with the crumbled goat cheese and candied nuts. Drizzle the dressing over it all and serve.

You might also like:


For more delicious recipes, gardening ideas, foraging tips, and food-related inspiration "like" the Garden of Eating on Facebook, or follow me on Twitter and Pinterest.

1 comment:

Wuttisak said...

Nice blog. I will keep reading. Please take the time to visit my blog about Orchid Care