Dairy-Free Grilled Pear and Arugula Salad
A sophisticated salad combining caramelized grilled pear slices with peppery arugula, creamy goat cheese, and toasted pine nuts. The star is the homemade balsamic syrup that adds sweet-tangy depth to every bite. Perfect for dinner parties or romantic meals when you want something light yet elegant. The contrast between warm grilled fruit and cool greens, plus the textural play of crunchy nuts and soft cheese, makes this a memorable dish that works as an appetizer or light main course.
Ingredients
- ½ cup white balsamic vinegar
- ¼ cup white sugar
- 4 tablespoons olive oil, divided
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- 2 large handfuls arugula
- 1 large ripe pear
- ¼ cup pine nuts
- goat cheese, crumbled
- black pepper, freshly ground
Instructions
- 1
Combine balsamic vinegar and sugar in a small saucepan
- 2
Bring to a boil then reduce heat and let thicken
- 3
Peel pear lightly on both sides
- 4
Cut pear into firm slices
- 5
Remove core with a sharp knife
- 6
Whisk together olive oil, lemon juice and sugar
- 7
Brush pear slices with oil-lemon mixture
- 8
Grill pear slices in grill pan until soft with brown stripes, turning carefully
- 9
Toast pine nuts in dry pan without burning
- 10
Toss arugula with olive oil and black pepper
- 11
Divide arugula between plates
- 12
Arrange grilled pear on plates
- 13
Crumble goat cheese over salad
- 14
Sprinkle toasted pine nuts on top
- 15
Drizzle thickened balsamic syrup over salad
Tips
Watch the balsamic reduction carefully as it can go from perfect to burnt quickly. It should coat the back of a spoon when ready.
Choose pears that are ripe but still firm so they hold their shape when grilling and don't turn mushy.
Toast pine nuts in a dry pan over medium-low heat, stirring frequently, as they can burn in seconds once they start browning.
Good to Know
Best served immediately while pears are still warm. Leftover components can be stored separately in refrigerator for up to 2 days.
Balsamic syrup can be made up to 3 days ahead. Pine nuts can be toasted earlier in the day.
Serve immediately while pears are warm for best contrast of temperatures and textures.
Common Mistakes
Don't let balsamic reduction boil too vigorously or it will become bitter and burnt
Avoid over-grilling pears as they'll become mushy and fall apart
Substitutions
FAQ
Can I use regular balsamic vinegar instead of white?
Yes, regular balsamic works fine but will give a darker color to the syrup. The flavor will be slightly more robust but equally delicious.
What if I don't have a grill pan?
Use a regular skillet over medium-high heat or broil the pears for 2-3 minutes per side until caramelized and tender.
How long will the balsamic syrup keep?
Store covered in the refrigerator for up to 2 weeks. It will thicken further when cold, so warm gently before using.