I love salads of all kinds. 

Here’s a simple salad recipe of pear and goat cheese.   During the summertime, I used fresh pears.  However, in the winter time, I plan on using canned pears to make this salad.  What do you think of it?

Paz

Pear and Goat Cheese Salad

from Sweet Paul

 Serves 4

Greens

2 pears, sliced

1 cup crumbled goat cheese

Salt

Pepper

6 tablespoons olive oil

1 teaspoon honey

1 tablespoon mustard

Place the greens on plates and add pear slices and goat cheese.

Sprinkle with salt and pepper.

Whisk together oil, honey and mustard and pour over the salad and serve. 

Enjoy!

This summer, while convalescing in bed, using my laptop was one of the few things I could do without feeling pain.  As I caught up with my blog reading, I came across this salad on Bleeding Espresso. 

Later, when I felt better and could go into the kitchen, I made the salad.  I loved it and made it over and over again.  Never got tired of it.   It’s supposed to be a summer salad but if I find the main ingredients like the pears, I plan on making it any time of the year.  I think I’ll try canned pears.  Thanks, Michelle!
 

Pear, Gorgonzola, Pecan Salad

Bleeding Espresso

For salad:

• Salad greens of your choice
• Pears, washed, sliced in half and cored
• Gorgonzola cheese, crumbled
• Raisins
• Pecans

For dressing*:

• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon honey
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• salt to taste

* This makes enough dressing for about 2-3 salads depending on personal taste and the size of the salads.

1. In a small bowl, mix together lemon and honey until honey is dissolved.

2. Stir in vinegar, then oil, and adjust for salt and other ingredients.

3. If making individual salad plates (recommended), assemble as shown in the photos with pear sliced in half lengthwise and cored placed in the middle of the plate–or any way you like really. It’s your salad!

4. Be sure to brush the pear slices/halves with lemon juice so they don’t brown before serving.

5. I would also recommend serving the dressing on the side at the table but that’s personal preference. If you’re adding it to the plates, serve immediately so things don’t get soggy.