Grilled Pear Salad with Strawberries and Chèvre

Recipe from

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.

Prep Time

15 minutes

Cook Time

5 minutes


6 Servings


1 clove garlic (pressed)
3 tablespoons balsamic vinegar
1 tablespoon honey (to taste)
1⁄4 cup olive oil, extra virgin (plus 1 tbsp for pears)
1⁄2 teaspoon salt
4 ounces mixed greens (washed and dried)
3 pears, bosc (sliced)
1 tablespoon lemon juice (for pears)
2 cups strawberries (halved)
2 ounces cheese, chèvre (crumbled)
1⁄4 cup walnuts, toasted (coarsely chopped)
  black pepper, cracked


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.


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