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Warm Peanut-Crusted Goat Cheese with Roasted Pears & Greens

Pair roasted pears with fresh greens and a warmed round of soft goat cheese that's encrusted with crunchy chopped peanuts, and you have a salad that's a perfect balance of texture and flavor.
Prep Time45 mins
Course: Salad
Servings: 4


  • 1 cup very finely chopped peanuts
  • 1 4-ounce log goat cheese
  • 2 tbsp unsalted butter melted
  • 2 firm, ripe Pears, such as Bosc, Concorde, or Anjou halved lengthwise and cored
  • 2 finely chopped shallot
  • 2 tsp Dijon mustard
  • 1 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 10 oz mesclun (mixed baby salad greens)


Peanut-Crusted Goat Cheese

  • Heat the oven to 400 degrees.
  • Place the finely chopped peanuts in a shallow dish.
  • Season with salt and pepper.
  • Roll the goat cheese log in the peanuts to evenly coat.
  • Refrigerate until firm if necessary, then cut evenly into 4 rounds.

Roasted Pears

  • Arrange pears, cut side down, in a baking pan.
  • Pour over butter and toss to coat.
  • Return pears to cut side down position.
  • Roast until tender, about 25 minutes.
  • Arrange pears cut side up in the baking dish.
  • Place rounds of peanut-crusted goat cheese on top in the scooped center.
  • Continue to roast 5 minutes more, until the cheese is melted and soft.

Dressing & Salad

  • Meanwhile, whisk together the shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper.
  • Just before serving, toss salad greens with just enough dressing to coat.
  • Remove pears from the oven and serve each salad topped with a roasted pear topped with goat cheese.