Grilled Pear Salad Recipe
Make Grilled Pear Salad Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Grilling & Finish
Method
Salad Base
- 1
Prepare greens and vegetables
Rinse and thoroughly dry the mixed salad greens. Place 6 cups of dried greens in a large salad bowl. Peel (optional), halve, core, and prepare the pears as directed in the Grilling step. Thinly slice 1/2 an English cucumber and 1/4 small red onion; add to the bowl and toss gently to combine.
- 2
- 3
Crumble cheese
Crumble 1/2 cup blue or goat cheese and set aside for finishing the salad.
Grilling & Finish
- 4
- 5
Brush pears and optional butter
In a small bowl, combine 1 tablespoon extra-virgin olive oil and 1 teaspoon softened butter (optional) with 1 tablespoon honey. Brush the cut, cored pear halves lightly with the mixture, ensuring an even coat on the cut faces.
- 6
Grill pears
Place the pear halves cut-side down on the hot grill or grill pan. Grill until nicely charred and warmed through, about 3–4 minutes per side. Watch carefully to avoid burning; you want caramelization on the cut face but the pear still slightly firm. After removing from the grill, brush each pear with a scant 1 teaspoon honey while still warm. Let cool slightly, then slice each half into 4–6 wedges.
- 7
Make dressing
In a small bowl or jar, whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon white wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until emulsified. Taste and adjust seasoning or sweetness as desired.
- 8
Assemble salad
Just before serving, drizzle about half of the dressing over the greens, cucumber, and red onion and toss gently to coat. Arrange the grilled pear wedges on top of the dressed greens. Scatter toasted walnuts and crumbled blue/goat cheese over the salad. Drizzle remaining dressing sparingly over the pears and finish with an extra grind of black pepper if desired.
- 9
Serve
Serve immediately while pears are still slightly warm. Leftover dressing can be stored in the refrigerator for up to 5 days.