Pear, Spinach, Goat Cheese and Pecans Salad
Ingredients
For the Cooked Pears:
Instructions
To prepare the pears:
- Core the unpealed pears and slice each one length-wise.
- In a large skillet, on medium-high heat, heat 2 tbsp. of olive oil.
- Add sliced pears and cook for about 3 minutes, per side, or until soft and pliable.
- Remove from the heat and add honey, lemon juice and another tablespoon of olive oil; stir everything together.
To assemble and serve:
- Add baby spinach to each salad individual plate.
- Add salt and pepper, to taste.
- Add sliced goat cheese on top; if using regular goat cheese, crumble first, then add to the salad.
- Top with cooked pears.
- Top the cooked pears with the chopped toasted pecans.
- Drizzle the honey-lemon juices from the skillet over the salad.
- Alternatively, combine all the salad ingredients, except pecans, in a large serving bowl, including cooked pears and all the juices from the skillet; toss to combine.
- Top the salad with chopped and toasted pecan halves.
Notes
If using raw pecans, toast them in the pre-heated oven at 350°F for about 5 or 10 minutes until slightly darker in color and crunchy; be careful not to burn.
Try uinge roasted, flavored or candied pecans; in this case, there is no need to toast.