Pear Salad with Warm Honey Lemon Vinaigrette

Riffing on my Ottolenghi-Inspired Fig Salad Medley, this version uses seasonal pear as the main “star”. Served on top of a bed of peppery baby arugula and baby spinach, with toasted walnuts, marinated goat+sheep cheese, currants and a warm honey lemon vinaigrette, it makes a well-balanced, beautiful and satisfying main dish, or smaller side salad. I served it in the backyard for a casual lunch, but I think it would be wonderful at Thanksgiving, too. I do so love pears of all kinds – they are one of my favorite things to paint – use whatever you like best, just make sure it is perfectly ripe.

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Pear Salad with Warm Honey Lemon Vinaigrette

A pretty, vibrant, well balanced salad that is easy enough for lunch with a friend, impressive enough for Thanksgiving.

Course: Main Course, Salad, Side Dish

Cuisine: Californian, Italian, Mediterranean

Keyword: dressing, easy peasy, goat cheese, ottolenghi, pears, salad, Vegetarian

Ingredients

• 1 large pear of your choice or 2 smaller
• 2 big handfuls baby spinach rinsed and dried, if required
• 2 big handfuls baby arugula rinsed and dried, if required
• 1/3 cup marinated goat cheese, in big crumbles or large Parmesan shavings
• 1/3 cup walnuts, roughly chopped
• 1 tbsp fresh squeezed lemon juice
• 4 tbsp extra virgin olive oil high quality
• 1 tbsp honey
• 1/4 cup currants less or more to your liking
• 3-4 grinds fresh ground pepper to taste
• 1-2 pinches Kosher or sea salt to taste

Instructions

• Arrange the clean baby arugula and baby spinach on a platter.
• Remove core and seed and cut pear into good bite sized chunks, or think slices, if you prefer.
• In a small pan on medium heat, toast the chopped walnuts for just a few minutes. Do not let them brown. Remove and let cool for a minute, then add on top of the greens.
• Distribute the currants and goat cheese on top of the greens.
• In a small bowl, whisk together honey, olive oil, lemon juice, and a pinch of salt. Microwave for about 15 seconds, then stir to incorporate, making sure the honey is incorporated. Drizzle on top of the greens.
• Add a few grinds of pepper and another sprinkle of salt, if desired. Serve immediately.

Notes

I love marinated goat+sheep cheese, but Parmesan is a wonderful complement to pear salad, too. If that's your preference, I recommended slicing the pears thin, and using a peeler to create long thin shavings of Parmesan. If you're serving it as a main, and not to vegetarians, add some thinly sliced proscuitto or speck for a salty kiss to the sweetness of the pears.

To make it a bit ahead, toss the pears in a little lemon juice to keep them from browning.

Serves 2 as a main, 4 as a side.