Grilled Pear Salad with Strawberries and Chèvre

Serves 6. Prep time: 15 minutes.

1 clove garlic, pressed
3 tablespoons balsamic vinegar
1 tablespoon honey, to taste
1/4 cup extra virgin olive oil,plus 1 tablespoon for pears
1/2 teaspoon salt
1 4-oz package mixed greens, washed and dried
3 large bosc pears, sliced
1 tablespoon fresh lemon juice, for pears
2 cups strawberries, halved
2 oz chèvre cheese, crumbled
1/4 cup toasted walnuts, coarsely chopped
Cracked black pepper


In a jar, combine the garlic, balsamic vinegar, honey, ¼ cup olive oil and salt. Shake well to mix.

Preheat the grill or a grill pan. Cut the pears into quarters vertically, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl.

Spread the mixed greens on a platter, then top with cooled pears, strawberries, chèvre and walnuts. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

Serving Suggestion:
Any number of cheeses will complement this salad, including chèvre goat cheese and mascarpone, which have a neutral flavor, allowing the pear and strawberries to shine.

Diet Types: