• Serves 8
  • Ingredients
  • 1/4 cup California walnuts (about 1-ounce)
  • 4 Bartlett or Anjou pears
  • 2 ounces goat cheese or chhvre
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon sugar (optional)
  • 1 tablespoon olive oil
  • 4 cups Salad greens



In a small skillet, dry-roast walnuts over medium heat for 1 to 5 minutes, stirring frequently. Finely chop.

Meanwhile, arrange 1/2 cup salad greens on each of eight plates; set aside.

Cut pears in half lengthwise. With a melon baller, remove seeds and make a small, round cavity in each pear half.

Cut cheese into eight pieces; shape each into a ball. Roll in walnuts and place one in each pear cavity. Arrange pears on lettuce.

Pour vinegar into a small bowl; add sugar, whisking until dissolved.

Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining walnuts.

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Submitted 6/13/05.
Submitted By: Meryl
Pear and Goat Cheese Salad