Grilled Pear Salad with Strawberries and Chèvre
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.
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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