Pear and Goat Cheese Salad

• cup pecans (about 1 ounce)↗1⁄4
• cups salad greens, torn↗3 -4
• bartlett pears↗4
• ounces goat cheese or 2 ounces chevre cheese↗2
• tablespoons balsamic vinegar↗2
• teaspoon sugar↗1
• tablespoon olive oil↗1

Step-by-step instructions

1. 1

   In a small skillet, dry roasted pecans over medium heat for 1 to 5 minutes; stirring frequently. Finely chop.

2. 2

   Meanwhile, arrange ½ cup salad greens on each of eight plates; set aside.

3. 3

   Cut pears in half lengthwise. With a melon baler, remove seeds and make a small, round cavity in each pear half.

4. 4

   Cut cheese into eight pieces; shape each into a ball. Roll in pecans and place one in each pear cavity. Arrange pears on lettuce.

5. 5

   Pour vinegar into a small bowl; add sugar, whisking until dissolved.

6. 6

   Add oil in a fine stream, whisking constantly until smooth. Drizzle evenly over pears; sprinkle with any remaining pecans.