Pear, Goat Cheese & Candied Pecan Salad Recipe

Toast and Candy Pecans

Heat a small nonstick skillet over medium heat. Add pecan halves and dry-toast, stirring frequently, 2 minutes until fragrant. Add butter and sugar and continue cooking, stirring constantly, until sugar melts and coats pecans, about 1–2 minutes. Transfer to a parchment-lined plate or sheet, sprinkle with sea salt, and separate pieces as they cool. Let cool completely; break into bite-sized pieces.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced shallot, grated garlic, salt and pepper. Whisk (or shake in a sealed jar) while slowly streaming in the olive oil until emulsified and smooth. Taste and adjust seasoning (add more honey for sweetness or more vinegar for acidity).

Place mixed greens in a large salad bowl and gently toss to loosen.

Add thinly sliced pear and very thinly sliced red onion to the greens.

Crumble goat cheese evenly over the salad.

Add candied pecans (use pre-made or the cooled homemade pecans) and toss gently to distribute ingredients.

Drizzle about half of the vinaigrette over the salad (reserve the rest to allow guests to add more). Toss very gently so pears and cheese remain intact. Add more dressing to taste.

Serve immediately on chilled plates so the greens stay crisp.