Warm Goat Cheese And Pear Salad With Walnuts Recipe

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Warm Goat Cheese and Pear Salad with Walnuts

Elaine Moretti


I found this recipe in one of those elementary school cookbooks that the PTA put together to raise money. It is a big hit every time I serve it. I don't use the salad dressing in this recipe - I use Ken's Italian dressing. I also usually use canned pears - because they are just the right ripeness. I also usually double the cheese amount since everyone always wants another piece.

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25 Min
10 Min


1 1/4 c
bread crumbs (i use progresso italian)
2 tsp
dried thyme
salt and pepper
egg - beaten
11 oz
soft goat cheese - cut into 8 rounds
2 Tbsp
white vinegar
3/4 tsp
white vinegar
1 Tbsp
dijon mustard
1/2 c
walnut oil
3 Tbsp
walnut oil
8 c
mixed greens
large ripe pears, peeled and cored (i have used canned pears)
1/3 c
chopped walnuts


1Mix breadcrumbs and thyme in a pie plate - season goat cheese rounds with salt and pepper. Dip each cheese round into the beaten egg and then into breadcrumb mixture, coating completely, cover and refrigerate until ready to use.
2Whisk all the vinegar and all the mustard in small bowl to blend. Gradually whisk in the ½ cup oil Season with salt and pepper
3Combine greens and pears in a large bowl
4Heat remaining oil (3 tbls) in skillet over medium heat. Add walnuts and saute until toasted. Transfer to a plate using a slotted spoon. Working in batches, add cheese rounds to skillet and sauté until crisp. Toss salad with enough dressing to coat. Divide among plates. Place a cheese round in the center of each salad and sprinkle with walnuts.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American