Pear Salad Recipe

Toast pepitas

Place 1 tablespoon pepitas in a small dry skillet over medium heat. Toast, shaking pan frequently, until seeds are fragrant and lightly browned, about 2–3 minutes. Transfer to a small bowl to cool.

Prepare pears

Wash and dry the d'Anjou pear. Halve the pear lengthwise, core with a melon baller or small spoon, then thinly slice each half into 1/8" (3 mm) slices. If using 1.5 pears, reserve the half for another use or thinly dice and add to the salad for variety.

Crumble goat cheese

Crumble 3 oz soft goat cheese into rough pieces with a fork or your fingers so it can be dotted across the salad.

Assemble salad

Place 5 cups arugula in a large salad bowl. Arrange pear slices over the arugula, sprinkle the toasted pepitas, scatter the crumbled goat cheese, and add optional microgreens if using. Lightly season with 1/2 teaspoon coarse sea salt and 1 teaspoon freshly cracked black pepper (adjust to taste).

Combine ingredients

In a small bowl or jar, add 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1/2 tablespoon white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon zest, and 1 teaspoon chopped fresh thyme.

Emulsify

Whisk the mixture while slowly streaming in 4 tablespoons extra-virgin olive oil until the dressing is combined and slightly thickened. Alternatively, close the jar and shake vigorously for 30–45 seconds.

Season and taste

Season the dressing with 1/4 teaspoon fine sea salt and a grind of black pepper, then taste and adjust: add a touch more honey if you prefer sweeter, or 1/2 teaspoon more lemon juice for brighter acidity.

Dress the salad

Just before serving, drizzle about 2–3 tablespoons dressing over the assembled salad (reserve extra dressing for guests). Gently toss the salad 2–3 times to coat leaves and pears lightly without crushing them. Add additional dressing to taste.