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Recipe: Goat Cheese Pear Salad

Written by Redwood Hill on . Posted in Recipes

Goat Cheese Pear Salad

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  • Yield: 5 (3 to 4 Servings)
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From Hiro Sone Courtesy of the Food Network, here is an easy and delicious recipe.


  • 2/3 cup Redwood Hill Farm Chèvre crumbled
  • 12 cup mesclun loosely packed
  • 1 bosc pear quartered lengthwise, remove core, slice to 1/8-inch thick
  • 1/4 cup olive oil
  • 1/3 cup diced pancetta about 1/4-inch squares
  • 1/2 tsp garlic chopped
  • 2 Tblsp tomato fresh, chopped
  • 2 Tblsp parsley chopped
  • 1 Tblsp + 4 tsp vinegar zinfandel
  • salt to taste
  • pepper to taste
  • 4 tsp pine nuts toasted


  1. Place the goat cheese, mesclun and pear in a large mixing bowl.
  2. Heat the oil and pancetta in a medium sauté pan on high heat until the pancetta just starts to brown.
  3. Remove from heat. Add the garlic and quickly shake the pan until the garlic starts to brown.
  4. Add the tomato and parsley and combine well.
  5. Add the zin vinegar and season with salt and pepper.
  6. Return to high heat and boil.
  7. Pour the vinaigrette over the mesclun mixture and toss well.
  8. Sprinkle with pine nuts and serve immediately.
  9. Serves 4


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