Pear salad …..so amazing. It’s more a summer salad. But as we near the end of winter, we need some reminder of warm summer nights.
If you have never tried this version of pear salad — you must! You won’t be sorry!! And if you want to show off to friends and family – make this salad the next time they are over!
The red wine vinegar and Dijon mustard help give the dressing the right amount of zing, while the goat cheese brings the settle balance to the sweetness of the Bartlett pear.
Spring salad mix
2 Bartlett pears (Dice up 1pear per person)
125g Soft unripened goat’s milk cheese – crumbled
2/3 cup olive oil
6 tablespoons red wine vinegar
3 teaspoons Dijon mustard
2 cloves diced garlic
1/2 teaspoon salt
1 teaspoon cracked pepper (or more to taste/preference)
200g crushed pecans
1/4 cup white sugar
1) In a frypan over medium heat, stir 1/4 cup of sugar with the pecans. Continue to stir gently until sugar melts and caramelizes. Be patient. Don’t turn up the heat or it will burn. Trust me.
Carefully cool on parchment paper.
2) In a 1 cup glass measuring cup blend the oil, vinegar, sugar, mustard, garlic, salt and pepper. Let it sit for atleast an hour. Ideally, the longer it rests, the better the dressing flavours blend together. I try to make it the morning of the day I want to enjoy.
This dressing recipe makes enough for 4+ servings. The dressing is even flavour wise better the following day.
3) I layer lettuce, goat cheese, diced pear and candies pecans.
Drizzle the salad dressing over top and serve promptly. Enjoy!!