🥗 Chévre Salad with Pear, Walnuts & Garlic Walnut Dressing
This elegant chévre salad combines warm goat’s cheese with crisp salad leaves, sweet pear slices, and toasted walnuts. Tossed in a garlic‑walnut oil dressing, it’s a perfect starter or light meal.
Ingredients
- •1 clove garlic, sliced
- •Large pinch of salt
- •Pinch of freshly ground black pepper
- •4 tablespoons walnut oil
- •1 tablespoon raspberry vinegar
- •1 teaspoon snipped fresh chives
- •½ pound mixed salad leaves
- •4 slices chévre (goat’s cheese)
- •1 red‑skinned pear, cored and sliced
- •½ cup walnuts, toasted and chopped
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Make dressing: In a salad bowl, mash garlic with salt and pepper to form a paste. Add walnut oil, raspberry vinegar, and chives. Whisk until blended. Toss salad leaves in the dressing.
- 3
Warm chévre: Place goat’s cheese slices on a lightly oiled baking sheet. Bake on the top shelf of the oven until just beginning to melt.
- 4
Assemble salad: Arrange dressed salad leaves on plates. Top with warm chévre slices, pear slices, and sprinkle with toasted walnuts.
- 5
Serve immediately.
Yield: Serves 4