Jul 14 2026
Restaurants›Ocean Restaurant›Bosc Pear Salad Recipe

Bosc Pear Salad Recipe

Inspired by Ocean Restaurant
Time25m
Serves4

watercress, spinach, flat leaf, bosc pears, roasted pecans, goat cheese, agave stone ground vinaigrette

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Ingredients

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Salad

Agave Stone-Ground Mustard Vinaigrette

Method

Salad

  1. 1

    Prepare greens

    Rinse watercress and baby spinach thoroughly in cold water. Spin or pat dry until mostly free of moisture. Place in a large mixing bowl. Add chopped flat-leaf parsley and toss gently to combine.

  2. 2

    Prep pears

    Wash the Bosc pears. Using a sharp knife, cut each pear into quarters, remove the core and seeds, then slice each quarter into 1/4-inch thin slices. To prevent browning while you finish assembly, lightly toss pear slices with the teaspoon of lemon juice.

  3. 3

    Toast pecans (if not already roasted)

    If your pecans are raw, heat a small skillet over medium heat, add the pecans and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and allow to cool slightly, then chop roughly.

  4. 4

    Crumble goat cheese

    Using a fork, crumble the goat cheese into small pieces or gently slice into medallions if you prefer larger bites.

  5. 5

    Assemble salad

    Add pear slices, chopped roasted pecans, and crumbled goat cheese to the bowl with the greens. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Toss gently to distribute ingredients but avoid crushing the pears and cheese.

Agave Stone-Ground Mustard Vinaigrette

  1. 6

    Combine aromatics

    In a small bowl or jar, add the very finely minced shallot, apple cider vinegar, agave nectar, stone-ground mustard, Dijon mustard, and fresh lemon juice. Whisk or shake briefly to marry the ingredients.

  2. 7

    Emulsify dressing

    While whisking constantly, slowly stream in the extra-virgin olive oil until the vinaigrette is emulsified and slightly thickened. If using a jar, add the oil, cover, and shake vigorously until combined.

  3. 8

    Season dressing

    Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper (adjust to taste). If you prefer it sweeter, add up to 1/2 teaspoon more agave. If too sharp, add a few drops more oil or a touch more agave.

  4. 9

    Dress the salad

    Right before serving, drizzle about 2 to 3 tablespoons of vinaigrette over the assembled salad (start with 2 tbsp and add more if needed). Gently toss to coat evenly, ensuring pear slices remain intact. Taste and adjust seasoning with additional salt or pepper if necessary.

  5. 10

    Finish and serve

    Transfer the dressed salad to a serving platter or divide among plates. Scatter any remaining pecans and goat cheese on top for presentation. Serve immediately so the greens remain crisp and pears retain texture.

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