Ingredients:

  • 2 large Bosc or Anjou pears, thinly sliced (approx. 300g)
  • 5 oz mixed baby greens or arugula (142g)
  • 1/2 cup crumbled goat cheese (75g)
  • 1/2 cup toasted pecans, roughly chopped (60g)
  • 1/3 cup dried cranberries or pomegranate arils (40g)
  • 3 tbsp extra-virgin olive oil (45ml)
  • 1.5 tbsp aged balsamic vinegar (22ml)
  • 1 tsp pure maple syrup (5ml)
  • 1/2 tsp Dijon mustard
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper

Instructions:

  1. Place the 60g of pecans in a dry skillet over medium heat for about 3 minutes until fragrant and slightly darkened.
  2. Combine 45ml olive oil, 22ml balsamic, maple syrup, Dijon, salt, and pepper in a jar.
  3. Shake the jar vigorously for 30 seconds until the liquid is thick and opaque.
  4. Cut the 300g of pears into thin wedges or rounds, removing the core as you go.
  5. Ensure the 142g of greens are completely dry using a spinner or paper towels.
  6. Place the greens in a large bowl and drizzle with half of the dressing.
  7. Gently fold in the sliced pears and 40g of dried cranberries.
  8. Sprinkle the 75g of goat cheese and toasted pecans over the top.
  9. Drizzle the remaining dressing over the salad until every leaf has a slight sheen.
  10. Serve immediately. Bring it to the table while the pecans are still warm for the best experience.