Peppery arugula tossed with ripe pears, creamy goat cheese, and crunchy candied pecans, dressed with a tangy-sweet homemade balsamic vinaigrette.
Slice pears just before assembling the salad to prevent oxidation and browning. For a warm salad variation, toss the arugula with warm dressing and top with room-temperature pears and pecans.
Candied pecans can be made up to 2 days ahead and stored in an airtight container at room temperature. If goat cheese is very firm, let it sit at room temperature for 10 minutes before crumbling for easier handling.
Ingredients
Scale
Measurement units
- 2 medium firm ripe pears (Bosc or Anjou work well; slice just before serving to prevent browning)
- 5 oz fresh arugula (loosely packed)
- 4 oz goat cheese
- 1 cup pecans (for candying)
- 3 tbsp granulated sugar (for candied pecans)
- 1 tbsp unsalted butter (for candied pecans)
- ¼ tsp sea salt (for candied pecans, plus to taste for dressing)
- 3 tbsp balsamic vinegar (for dressing)
- ½ tsp Dijon mustard (for dressing)
- 1 tbsp honey (for dressing)
- ⅓ cup extra-virgin olive oil (for dressing)
- 1 small shallot (for dressing)
- black pepper (to taste)
Ingredients
Scale
Measurement units
- 2 medium firm ripe pears (Bosc or Anjou work well; slice just before serving to prevent browning)
- 5 oz fresh arugula (loosely packed)
- 4 oz goat cheese
- 1 cup pecans (for candying)
- 3 tbsp granulated sugar (for candied pecans)
- 1 tbsp unsalted butter (for candied pecans)
- ¼ tsp sea salt (for candied pecans, plus to taste for dressing)
- 3 tbsp balsamic vinegar (for dressing)
- ½ tsp Dijon mustard (for dressing)
- 1 tbsp honey (for dressing)
- ⅓ cup extra-virgin olive oil (for dressing)
- 1 small shallot (for dressing)
- black pepper (to taste)
Instructions
Make the candied pecans
Melt unsalted butter (1 tablespoon) in a small skillet over medium heat.
Add pecans (1 cup) and stir to coat evenly with butter.
Sprinkle granulated sugar (3 tablespoon) and sea salt (¼ teaspoon) over pecans (1 cup) and stir constantly until the sugar caramelizes and coats the nuts, about 3–4 minutes.
Transfer candied pecans (1 cup) to a plate to cool and crisp up.
Equipment: small skillet or saucepan
Whisk the balsamic vinaigrette
In a small bowl, combine 1 minced shallot (1 small), balsamic vinegar (3 tablespoon), Dijon mustard (½ teaspoon), and honey (1 tablespoon).
Whisk together until combined, then slowly drizzle in extra-virgin olive oil (⅓ cup) while whisking constantly to emulsify.
Season the dressing with salt and black pepper to taste.
Equipment: whisk, small bowl, large mixing bowl or salad bowl
Assemble the salad
Place fresh arugula (5 ounce) in a large mixing bowl.
Drizzle the balsamic vinaigrette over the arugula and toss gently to coat.
Add 2 medium sliced pears and toss lightly to combine.
Divide the dressed salad among serving plates and top each portion with crumbled goat cheese (4 oz) and candied pecans.
Equipment: small bowl, large mixing bowl or salad bowl
Before you cook
Cook notes
- • Slice pears just before assembling the salad to prevent oxidation and browning.
- • Candied pecans can be made up to 2 days ahead and stored in an airtight container at room temperature.
- • Dressing can be prepared up to 4 hours in advance and refrigerated; whisk again before tossing.
- • For a warm salad variation, toss the arugula with warm dressing and top with room-temperature pears and pecans.
- • If goat cheese is very firm, let it sit at room temperature for 10 minutes before crumbling for easier handling.
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