The chèvre & pear salad is a delightful combination of the goat cheese, roasted pear, and paprika in a simple yet very satisfying meal.
This is one of my all time favorites. I got acquainted with the dish through Fratello, a place with one of the best coffees in town. Together with a great coffee, they serve an absolutely awesome Chèvre & Pear Salad. This salad is in fact quite easy to cook at home as well.
For salad itself you need:
- Fresh salad leaves or mix – 1 pack
- Cherry tomatoes – 1 pack
- 1 large pear
- 1 paprika red / yellow
- Walnuts ~ 80-100g
- Goat cheese ~ 150g
- Marinated onion*
For dressing you need:
- 2-3 tbsps of olive oil
- 2 tbs of lemon juice / 1 tbsp of vinegar
1 tbsp of honey
- 1 tsp of salt
- Balsamico (according to your taste)
**For onion marination you need:
- 1 large or 2 small onions
- ~250ml of cold water
(so that the onions would be completely covered)
- 3 tbsps of vinegar
- 2-3 tsps of sugar
- 1/2 tsp of salt
The only preparation to be done in advance is to marinate the onion; it is useful for other cooking adventures as well.
The process is simple, just cut the onions in thin rainbow slices. Place them in a deep enough bowl or Tupperware and cover completely with the marinade mixture: water, sugar, vinegar, and salt. Make sure to cover onion slices fully with liquid, mix gently and keep the container in the fridge for about 1 hour (could be longer but at least 45 min).
Now let’s jump on the salad itself. Cut the pear and the paprika in middle-sized pieces and roast them or fry with a little bit of butter. Meanwhile, cut cherry tomatoes in half and sprinkle them with some salt. Tear salad leaves into bite-size pieces.
Once vegetables got roasted, onions marinated and cherry tomatoes soaked the salt, feel free to mix everything together, do not forget the walnuts! They bring enormous extra value in taste and also contain omega-3, which is great for hair and skin.
Last but not least, add the chèvre cheese, the star of the meal. You can fry the chèvre cheese as well, especially it works well with one large piece.
However, if you have a small one you can cut it in nice round pieces, and spread all over the salad equally.
Dressing is a very crucial part of any salad. In this case, I recommend to mix properly olive oil with a sour component like lemon or lime juice and a sweet component like honey ( sugar works too), don’t forget a bit of salt. Finally, when serving the salad you can top it with some stripes of Balsamico, – this one hardly ever ruins a salad!..Last time I cooked this salad during the midsummer weekend. It went very well with the barbecued beef steak. God bless the holidays and friends who take you out to summer cottages in the middle of Finland!
– Whenever in doubt always go for a salad! –
Originally published in GourmetPassi