I had an intense craving for a salad with fresh fruit and candied walnuts when I threw together this recipe. With the Bosc pear currently in season, its crisp, woodsy flavor is the perfect contrast among the tangy goat cheese mingled with the sweet walnuts. This recipe is so simple to throw together yet has all the trappings of a gourmet salad!
In selecting just the right pear for this recipe, it’s really a matter of personal choice. I went for a firm, slightly less ripe one in order to add a crunchy texture to my salad. Interestingly, Bosc pears do not change color as they ripen. You simply need to feel it out for your desired level of crunchiness!
With so many delicious tastes and textures coming together in one bowl, I wanted to ensure that none of the flavor was masked with a heavy dressing or a show stealing balsamic vinegar. I opted for my go-to Red Wine Vinaigrette recipe, comprised of five simple ingredients- lemon juice, red wine vinegar, honey, garlic, and olive oil.
Prep Time: 20 mins
3/4 lb, mixed greens
2 Bosc pears, sliced
4 ounces, goat cheese, crumbled
1/2 cup, candied walnuts
1/2 red onion, thinly sliced
Red Wine Vinaigrette
1/4 cup, red wine vinegar
2 tablespoons, fresh lemon juice
1/2 cup, olive oil
1 clove, garlic, minced
Sea salt and pepper to taste
In a large mixing bowl, combine the mixed greens, goat cheese, sliced red onions, pears and candied walnuts.
To prepare the vinaigrette, mince one clove of garlic and combine with the red wine vinegar, olive oil, and lemon juice. Whisk together until fully combined before seasoning with salt and black pepper to taste.
Drizzle the salad with the Red Wine Vinaigrette and toss before serving.