2big handfulsbaby spinachrinsed and dried, if required
2big handfulsbaby arugularinsed and dried, if required
1/3cupmarinated goat cheese, in big crumblesor large Parmesan shavings
1/3cupwalnuts, roughly chopped
1tbspfresh squeezed lemon juice
4tbspextra virgin olive oilhigh quality
1 tbsphoney
1/4cupcurrantsless or more to your liking
3-4grindsfresh ground pepperto taste
1-2pinchesKosher or sea saltto 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.