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

Honey Tips

Honey Is One of the Oldest Foods

Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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