Grilled Pear Salad with Goat cheese, Pecans, and Balsamic Vinegar Reduction

A black plate with a salad with grilled pears and goat cheese.

5 from 10 votes

Grilled Pear Salad with Goat cheese, Pecans, and Balsamic Vinegar Reduction

This salad has a perfect combination of flavors and textures. The grilled pear caramelizes and contrasts with the creamy goat cheese's tangy notes. Toasted pecans provide their nutty flavor and crunchy texture. The balsamic vinegar reduction provides the delicious umami we greatly appreciate in our meals.

Prep Time5

Cook Time10

Total Time15

Course: first course, Salads, Side Dish

Cuisine: Mediterranean

Diet: Gluten Free

Keyword: arugulan and pear salad recipe, Grilled Pear Salad, grilled pear salad with goat cheese and pecans, grilled pear salad with goat cheese and pecans recipe, hoe to make grilled pear salad with goat cheese and pecans, pear salad recipe, roasted per salad recipe

Servings:

Calories: 380kcal

Ingredients

4 cups arugula
3 red D'Anjou pears
3/4 cup fresh goat cheese
1/2 cup pecans cut into pieces
3 tablespoons extra virgin olive oil
4 teaspoons Balsamic vinegar reduction

Instructions

Preheat a frying pan over medium heat. Toast the pecans, stirring occasionally, until fragrant, about 8-10 minutes.
Cut the pears in half and remove the core and seeds with the help of a melon baller. Cut each half into four slices. The slices mustn't be too thin to prevent them from breaking when grilling them.
Preheat a cast iron grilling pan. Brush with olive oil, and grill the pear slices on one side only until grill marks form, about 2-3 minutes. Let the sliced and roasted pear cool on a plate.
In a bowl, add the arugula and olive oil and mix. Make a bed of arugula and distribute the roasted pears on top. Add the goat cheese and pecans, and drizzle with the balsamic vinegar reduction when serving.

Notes

I don't add any salad to this salad becau I don-t consider it necessary.

Nutrition