SERVES: 4

Ingredients

• 1 clove garlic, minced
• 3 tablespoons balsamic vinegar
• 1 tablespoon honey, to taste
• 1/4 cup extra virgin olive oil, plus 1 tablespoon for pears
• 1/2 teaspoon salt
• 4-oz. mixed greens
• 3 large bosc pears, sliced
• 1 tablespoon fresh lemon juice, for pears
• 2 cups strawberries, halved
• 2 oz. chevre cheese, crumbled
• 1/4 cup toasted walnuts, coarsely chopped
• Cracked black pepper

Directions

1. In a jar, combine the garlic, balsamic vinegar, honey, 1/4 cup olive oil and salt. Shake well to mix.

2. Preheat the grill or a grill pan. Cut the pears into quarters vertically, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl.

3. Spread the mixed greens on a platter, then top with cooled pears, strawberries, chevre and walnuts.

4. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

Recipe Notes

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