Goat Cheese Salad Recipe

Crisp the prosciutto

Preheat a medium skillet over medium heat. Lay prosciutto slices in a single layer (they can touch). Cook 1.5–2 minutes per side, pressing lightly, until crisp and slightly browned. Transfer to a paper-towel lined plate to drain and cool, then break into bite-sized pieces. Reserve pan for toasting walnuts if desired.

Toast walnuts (optional)

In the same skillet over medium-low heat (or in a separate dry skillet), add the walnuts and toast, stirring, 3–4 minutes until fragrant and slightly darker. Watch closely to avoid burning. Transfer to a small bowl to cool.

Combine vinegar, Dijon, honey, minced shallot and garlic, salt and pepper in a small bowl or jar. Whisk to blend or close jar and shake until combined.

Slowly stream in olive oil while whisking (or add to jar and shake vigorously) until dressing emulsifies and thickens slightly. Taste and adjust seasoning with additional salt, pepper, or honey. Set aside.

Prepare goat cheese medallions: Using your fingers or a fork, break the 4 oz goat cheese into small clumps or form into 8–10 small quenelles/medallions. If you prefer a firmer texture, chill the cheese briefly (10 minutes) to make forming easier.

In a large bowl, combine the mixed greens and sliced pear. Lightly season the greens with the 0.5 tsp sea salt and 1 tsp freshly ground black pepper; toss gently to distribute.

Add the toasted walnuts and about two-thirds of the crisped prosciutto to the bowl. Drizzle half of the vinaigrette over the salad and toss gently to coat. Add more vinaigrette to taste, using the remaining dressing as desired (typically 2–3 tbs more).

Plate the salad by dividing among 4 plates (servings). Nestle the goat cheese clumps on top, sprinkle remaining prosciutto pieces over, and garnish with torn basil leaves if using.

Finish with a light grind of black pepper and, if desired, a few small drops of aged balsamic or an extra drizzle of vinaigrette. Serve immediately so prosciutto remains crisp.