Roasted Pear & Goat Cheese Salad

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  • 2 Bosc pears
  • 1/3 cup plus 1 teaspoon extra-virgin olive oil, divided use
  • 2 teaspoons whole grain mustard
  • 2 Tablespoons apple cider vinegar
  • 1 bunch Watercress
  • 1 bunch Arugula
  • 2 Endive, thinly sliced crosswise
  • 2 oz. crumbled Goat Cheese, about 1/2 cup
  • Kosher salt
  • Black pepper


  1. Preheat oven to 425 degrees. Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5-7 minutes more.
  2. Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the 1/3 cup olive oil, starting with a few drops, and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  3. Toss the watercress , arugula and endive in a large bowl. Add the cheese and dressing to taste, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
December 2012

This recipe is a personal recipe added by Bhindu and has not been tested or endorsed by MyRecipes.

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