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Pan Roasted Pear Salad on a white platter with gray background
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5 from 7 votes

Pan Roasted Pear Salad

Pan Roasted Pear Salad is perfect for fall, the start of pear season.
Prep Time15 mins
Cook Time10 mins
Total Time45 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 551kcal
Author: Paige

Ingredients

  • Serves 4
  • FOR THE PAN ROASTED PEARS
  • 3 pears, Bartlett variety, quartered and cored
  • 2 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup white balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1 tablespoon leek
  • salt and freshly ground pepper
  • 4 cups butter lettuce
  • 1/2 radicchio, thinly sliced
  • 1/4 cup parsley, flat leaf (Italian), roughly chopped
  • 4 ounces goat cheese, crumbled
  • candied walnuts, recipe follows
  • CANDIED NUTS
  • 1 cup walnuts or pecans, raw
  • 1/4 cup sugar, superfine
  • 1 tbsp. butter, unsalted

Instructions

  • PAN ROAST THE PEARS
  • Toss the pears with 2 teaspoons of the sugar and a pinch of salt in a medium bowl
  • Heat a medium (12 inch) non-stick skillet, melt the butter and place the pears in the pan, cut side down in a single layer on medium-high heat
  • Cook pears until the sides are golden, about 2-4 minutes per side, carefully turning with a small spatula to caramelize the other cut sides, another 2-4 minutes each.
  • Turn heat off and with the skillet still sitting on the burner, add 2 tablespoons of the vinegar, gently coating the pears with the glaze
  • Remove the pears carefully from the pan and transfer to a plate or dish to cool for 30 minutes before plating
  • Make the vinaigrette In a medium bowl, whisk together 2 tablespoons of olive oil, the remaining 2 tablespoons of vinegar, the honey, and chopped leek.
    Season with salt and pepper.
  • Tear the lettuce radicchio and parsley into pieces and add to the medium bowl with the vinaigrette, and toss gently.
    Divide the lettuce mixture between 4 individual serving plates, and top each portion with 2-3 pieces of the pan roasted pear, the candied walnuts, and the goat cheese.
    Drizzle with any remaining sauce from the bowl.
    Serve immediately.
  • MAKE THE CANDIED NUTS
  • Melt the butter In a large non-stick skillet on medium-high heat.
    Add the sugar and nuts, gently combining everything together using a non-stick spatula.
  • Continue cooking, stirring frequently and adjusting the heat lower if necessary to avoid burning.
    As the sugar/butter mixture turns dark and syrupy, continue tossing the mixture gently in the pan to coat all the nuts. The process takes about 5 minutes.
  • Transfer the nuts to a piece of parchment paper or non-stick wax paper and let them cool until ready to use

Notes

Tips:
Bartlett pears are the most common variety to find, and perfect in this salad
Use Apple Cider Vinegar instead of white balsamic if desired.
I buy one fresh leek, the smallest I can find, and just slice the tender white part.

Nutrition

Serving: 4g | Calories: 551kcal | Carbohydrates: 45g | Protein: 11g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 29mg | Sodium: 312mg | Potassium: 421mg | Fiber: 7g | Sugar: 33g | Vitamin A: 2544IU | Vitamin C: 14mg | Calcium: 107mg | Iron: 3mg