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Oct 2, 2005 07:59 PM

Goat Cheese and Apple or Pear Salad

  • j

I want to make a green salad with either apples or pears for dinner for Rosh Hashannah tomorrow night. What else should I put in it? Should I peel the apples and pears? Any dressing suggestions?

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  1. Yum! I like either mesclun greens or fresh spinach...peel and slice thin either pears or apples (my fave is pears), add some walnuts and dates and your goat cheese. I toss with a really light dijon, balsamic vinegrette (oil, balsamic, dijon, pinch of sugar). Great salad!

    Happy New Year!

    1 Reply
    1. re: Stacy

      Add a few roasted sliced beets for some color and extra sweetness. Gorgonzola would be good too in place of goat's cheese.

    2. candied nuts will offset the cheese well. Or carmelize your slices, or parisienne, of fruit slightly.

      1. 1/4 ripe pear, peeled, diced
        1/2 shallot, diced
        1/2 t Dijon
        2 T rice vinegar
        1 t honey
        1/4 c olive oil

        throw first 5 into blender & puree
        slowly add oil
        season to taste

        1. I really like the combination of goat cheese and honey and pears...the three just seem to make something greater than the sum of its parts. Other things I like to add to these types of salad: dried cranberries, candied nuts, a bit of red onion.

          2 Replies
          1. re: CeeBee

            I make a huge salad for a campfire event every year. Mesclun greens, thinly sliced (unpeeled) pears, dried cranberries, toasted pecans, crumbled goat-feta, and a vinaigrette that is either honey-balsamic or if I've been industrious, muscadine syrup instead of the honey.

            I agree, the it's one of those whole>sum of parts things.

            1. re: CeeBee
              Caitlin McGrath

              I agree; I don't include goat cheese in the version of the salad described below I usually make because my SO won't eat it, but I love it as an addition. The quote below is from a Chowhound post of mine from four years ago (!) in a thread about winter salads. The dressing came out of my fairly successfully recreating something I had in a restaurant. The tarragon/honey/pear/(goat cheese) combo is great.

              "a green salad - preferably with some slightly bitter things mixed in - with sliced ripe pears and a vinaigrette made with white wine vinegar, olive oil, a bit of garlic, a bit of dijon mustard, chopped fresh tarragon, and a bit of honey (add the honey last and to taste). The flavors just work very well together. Dried cranberries and chopped toasted nuts are good additions."