Red Pear & Goat Cheese Medallion Salad + Maple Mustard Vinaigrette
Serves: serves 6-8
  • ¾ cup Pecans
  • 4 oz Goat Cheese Log
  • 10 oz (2 small boxes) Earthbound Farms Rose Blend Lettuce
  • 2 Red Pears
  • ½ cup neutral tasting oil, like Avocado or Canola
  • ½ cup Olive Oil
  • ⅓ cup Apple Cider Vinegar
  • ¼ cup Maple Syrup
  • 1 teaspoon Salt
  • 2 tablespoons Sweet Onion (I just cut a slice that looks like about 2 tablespoons
  • 1 tablespoon Coarse Ground Brown Mustard
  2. Preheat the oven to 400 degrees.
  3. Place the pecans on a baking sheet.
  4. Bake in the preheated oven for 6-7 minutes, or until they are golden brown. Watch closely as they can burn easily.
  5. Remove from the oven and let cool. Set ½ cup of the pecans aside.
  6. Chop the remaining ¼ cup pecans into small pieces and place on a place. Roll the goat cheese log over the chopped nuts until it is well coated all the way around. Place in the fridge.
  7. Fill a large serving bowl full of the rose blend lettuce.
  8. Cut the pears in half and remove cores. Thinly slice each pear half and fan out the slices. Place the fans on top of the lettuce.
  9. Remove the goat cheese log from the fridge and cut into ¼" thick slices. Place slices around the top of the salad. Sprinkle the reserved toasted pecans over the top of the salad.
  10. Serve with the Maple Mustard Vinaigrette.
  12. Place all ingredients except for the mustard in a high speed blender. Process, starting on low and moving to high speed until well blended. The onion should be undetectable.
  13. Add the mustard and blend again on low for a few seconds until mustard is fully incorporated.
  14. Pour into an airtight container and store in the fridge.
Recipe by The Kitchen McCabe at