Crisp pear slices meet creamy goat cheese and toasted walnuts in a salad that proves these flavors can shine even in July. This combination balances sweetness against tang, crunch against softness, creating a dish that works equally well as a light lunch on the patio or an elegant starter for summer entertaining. The honeyed perfume of ripe pears transforms simple greens into something memorable, while the walnuts add earthy depth that anchors the brighter flavors without weighing them down.
Ingredients:
For the Salad:
- 6 cups mixed baby greens (arugula, spinach, and radicchio)
- 2 ripe Bosc pears, cored and sliced lengthwise into thin wedges
- 4 oz goat cheese, crumbled
- ½ cup walnuts, toasted and roughly chopped
- ¼ cup fresh blueberries (optional, for summer color)
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
Method:
Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant, shaking frequently to prevent burning. Set aside to cool completely.
Whisk olive oil, white wine vinegar, mustard, honey, salt, and pepper in a small bowl until emulsified. Taste and adjust; the dressing should be bright and slightly sweet, perfect for hot days.
Arrange mixed greens on a large platter or individual plates. Layer pear slices across the top, fanning them slightly for presentation. Scatter crumbled goat cheese and toasted walnuts evenly. Add fresh blueberries if using for a pop of summer color. Drizzle dressing over the salad just before serving, using less than you think; the pears themselves provide moisture.
Serve immediately while everything is crisp and cool.
