Meatless Monday: Grilled Pear Salad with Strawberries and Chevre

A quick spell on the grill draws out pears’ sweetness in this delightful sweet and savory salad.


  • 1 clove garlic, pressed
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey, to taste
  • 1/4 cup extra virgin olive oil, plus 1 tablespoon for pears
  • 1/2 teaspoon salt
  • 1 4-oz. package mixed greens, washed and dried
  • 3 large bosc pears, sliced
  • 1 tablespoon fresh lemon juice, for pears
  • 2 cups strawberries, halved
  • 2 oz. chevre cheese, crumbled
  • 1/4 cup toasted walnuts, coarsely chopped
  • Cracked black pepper


  1. In a jar, combine the garlic, balsamic vinegar, honey, 1/4 cup olive oil and salt. Shake well to mix.
  2. Preheat the grill or a grill pan. Cut the pears into quarters vertically, then cut out the stems and cores. Toss pears with lemon juice in a large bowl. When the grill is ready, drizzle the remaining olive oil on the pears, then place the slices, cut-side down, on the grill. Turn when marked, about 1–2 minutes. When both cut sides are marked, transfer to the bowl.
  3. Spread the mixed greens on a platter, then top with cooled pears, strawberries, chevre and walnuts. Grind pepper over salad to taste. Drizzle with dressing and serve immediately.

Reprinted with permission from