Pear & Walnut Salad

Served with French bread smothered with warmed goat cheese this salad is perfect for lunch on a warm autumn day.


1/2 cup walnuts, chopped
4 cups mixed salad greens of your choice, rinsed and dried
1 pear, sliced into thin wedges
4 slices French bread, 1/2-inch thick
1 garlic clove, peeled
1/4 teaspoon olive oil
4 ounces goat cheese

1 Tablespoon shallots, minced
2 Tablespoons apple cider vinegar
1 teaspoon dijon mustard
1/3 cup olive oil


In a small bowl whisk together first 4 dressing ingredients. Slowly whisk in olive oil. Set aside.

Preheat oven to 350°. Toast walnuts on aluminum foil for 5 minutes. Remove from oven. Cool.

In a large bowl toss salad greens with dressing. Divide among 4 plates. Place pear slices on salad. Sprinkle with toasted walnuts.

Increase oven temperature to 375°. Rub bread slices with garlic. Drizzle with olive oil. Bake approximately 5 minutes just until bread begins to brown.

Lower temperature to 325°. Spoon goat cheese on the bread slices. Return to oven and bake until cheese begins to melt, about 5 minutes more. Remove from oven. Serve bread with salad.

Serves: 4

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