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.
Pear Salad with Warm Honey Lemon Vinaigrette
- 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
- 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.