pear salad

This is one of my all time favorite salads, perfect for spring, and the Bartlett pears are best for this recipe.You can serve it for one or two, but this recipe serves 4-6.
1/4 cup pecans (about 1 ounce)
3-4 cups mixed baby field greens (torn)
4 bartlett pears (sliced thinly)
2 ounces goat cheese (crumbled)
Dressing:
1 juice of a lemon
2 cloves of garlic
Extra virgin olive oil
This is my go-to dressing, and is great on kale salad too!
To prepare the dressing squeeze the juice of one lemon in a bottle (I like to use old jam jars to keep for making dressing). Use equal parts  EVOO and lemon. Mince the garlic and add to the bottle. Shake, drizzle and serve! This is the easiest salad that somehow comes off as having done a lot of work, but truly, it takes five minutes to make. I have also substituted the goat cheese for blue cheese crumbles, and it is equally good, but obviously has a stronger flavor.
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