Butter Lettuce Salad with Pear and Goat Cheese

A similar version of this lovely salad was served to me at Quail’s Gate Winery in Kelowna. All the flavours go beautifully together. Enjoy it as a light lunch salad with a baguette, or with grilled chicken or beef.

Serves 4 as a side dish


3 tbsp (45 mL) olive oil

1-2 tbsp (15-30 mL) freshly squeezed lemon juice

½ tsp (2 mL) Dijon mustard

pinch black pepper



8 cups (2 L) butter lettuce, torn; or baby greens

1 Anjou pear, skin on, cored

3 ½ oz (100 g) soft, plain goat cheese

1 ½ cups (375 mL) walnut halves (not pieces)

sea salt, to season

In a small bowl, whisk together the olive oil, lemon juice, mustard and pepper. Set aside.

Place the lettuce in a medium bowl. Sprinkle with a pinch of salt and toss with the dressing. Transfer the greens to a large plate.

Halve the pear lengthwise. Cut each half into long thin slices and place on top of the salad. Break the goat cheese into large chunks and sprinkle on top of the salad. Sprinkle over the walnut halves.

Serve immediately.