Roasted Pear Salad with mixed greens, arugula, goat cheese, and tarragon

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I have to keep shaking the salads up for the lunch programs I make at work, otherwise our guests (and our staff, and me!) will get bored. 

"Rosey Goat" cheese
"Rosey Goat" cheese
roasted Red Bosc pears with fresh tarragon
roasted Red Bosc pears with fresh tarragon
toasted walnuts
toasted walnuts

This salad was made with baby greens, some arugula, pears roasted in the oven for 10 minutes with fresh tarragon and just a sprinkle of sugar, toasted walnuts (also sprinkles with sugar), a hard, rosemary crusted goat cheese called “Rosey Goat,” and a simple dressing, pictured above, made with cider vinegar, shallots, vegetable oil (how I wish I had grapeseed oil) and fresh tarragon.

Roasted pear salad, compiled
Roasted pear salad, compiled

I tossed the greens with the dressing first, then added the walnuts, pears, and cheese. It was a subtle salad, but delicious.

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Published by

veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

One thought on “Roasted Pear Salad with mixed greens, arugula, goat cheese, and tarragon”

  1. I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

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