Wednesday, December 19, 2012

Pear, Walnut, and Goat Cheese Salad

Chou made this recipe for Thanksgiving and I loved it! It's simple, refreshing, and satisfying. We found a wonderful goat cheese rolled in dried cranberries at Central Market that worked really well in this. Alternately, you could use any tangy goat cheese and add in craisins if you'd like.

Pear, Walnut, and Goat Cheese Salad with Honey Lime Vinaigrette

Honey Lime Vinaigrette:
Juice from 2 limes, approx 2 oz. total
1 teaspoon mustard
2 tablespoons raw honey
3/4 cup extra virgin olive oil
salt and pepper to taste

To make vinaigrette, combine lime juice, mustard, and honey. While whisking vigorously, slowly drizzle in the olive oil. Add a generous amount of salt and pepper. Set aside.

3 ripe pears, cored and sliced thinly
1/4 to 1/2 lb goat cheese with craisins, crumbled
1/2 cup English walnuts, toasted and roughly chopped
4 cups arugula
4 cups spinach

Combine all salad ingredients. Serve immediately with vinaigrette.

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