Pecan, Pear & Goat Cheese Recipe
Make Pecan, Pear & Goat Cheese Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Base
Candied Pecans
Dressing
Finishing
Method
Candied Pecans
- 1
Toast and Candy Pecans
In a small nonstick skillet over medium heat, combine pecan halves, granulated sugar, and unsalted butter. Stir constantly with a heatproof spatula or wooden spoon. The sugar will melt and coat the pecans; continue stirring 3–4 minutes until the sugar is glossy and the pecans are lightly toasted. Immediately transfer the pecans to a sheet of parchment or silicone mat, spreading them into a single layer to cool. While still warm, sprinkle with 1 tsp fine sea salt and separate any clumps with a fork. Let cool completely (about 10 minutes).
Dressing
- 2
Make the Dressing
In a small bowl or jar add white balsamic vinegar, Dijon mustard, honey, and lemon juice. Whisk to combine. Slowly drizzle in the extra-virgin olive oil while whisking continuously until emulsified. Season with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning or sweetness as desired. Keep at room temperature until ready to dress the salad.
Salad Assembly
- 3
Prepare Salad Components
Wash and spin dry the mixed salad greens; transfer to a large bowl. Core and thinly slice the pear (leave the skin on for texture and color). Crumble the goat cheese into small chunks by running a fork through the log or breaking into bite-sized pieces.
- 4
Dress and Toss
Just before serving, drizzle about 2 tablespoons of the prepared dressing over the greens (reserve extra for guests to add). Gently toss the greens to coat evenly, taking care not to bruise the leaves. Add the pear slices and toss lightly once to distribute.
- 5
Plate and Finish
Divide the dressed greens and pear slices among 4 salad plates. Scatter the candied pecans evenly over the salads. Crumble or place pieces of goat cheese on top of each portion. If using, sprinkle microgreens or chopped chives and a little lemon zest over each salad for brightness. Offer remaining dressing at the table.
Serving
- 6
Serve immediately so the candied pecans stay crisp and the greens remain fresh. This salad pairs well with a chilled Sauvignon Blanc or a light Pinot Gris.