Arugula Salad with Pear, Goat Cheese Talers and Honey Dressing

This salad balances peppery arugula with sweet pear, creamy goat cheese medallions, and a lightly tangy honey dressing. Serve it as a starter or a light meal.

Ingredients

For the salad

• Arugula, washed and dried
• Ripe pear, cored and thinly sliced
• Goat cheese log, cut into thick rounds
• Chopped walnuts or hazelnuts
• Breadcrumbs for coating the goat cheese
• Olive oil for cooking

For the honey dressing

• Extra-virgin olive oil
• White wine vinegar or fresh lemon juice
• Honey
• Dijon mustard
• Salt and freshly ground black pepper

Preparation

1. Whisk the vinegar or lemon juice with honey and mustard. Gradually whisk in the olive oil, then season with salt and pepper.
2. Press the goat cheese rounds gently into the breadcrumbs. Chill them briefly if they are too soft to handle.
3. Heat a small amount of olive oil in a skillet. Cook the goat cheese rounds briefly on each side until the coating is golden and the cheese is warm but still holds its shape.
4. Toss the arugula and pear slices with enough dressing to coat them lightly.
5. Divide the salad among plates. Add the warm goat cheese medallions, scatter over the nuts, and finish with a little more dressing.

Serving Notes

Use a pear that is ripe but firm so the slices remain intact. Toasting the nuts before serving deepens their flavor, while a squeeze of lemon can help prevent the pear from browning.

Serve immediately while the goat cheese is warm and the arugula remains crisp.