Grilled Pear Salad with Goat cheese, Pecans, and Balsamic Vinegar Reduction

Ingredients

• 4 cups arugula
• 3 red D'Anjou pears
• 3/4 cup fresh goat cheese
• 1/2 cup pecans (cut into pieces)
• 3 tablespoons extra virgin olive oil
• 4 teaspoons Balsamic vinegar reduction

Instructions

1. 1

   Preheat a frying pan over medium heat. Toast the pecans, stirring occasionally, until fragrant, about 8-10 minutes.

2. 2

   Cut the pears in half and remove the core and seeds with the help of a melon baller. Cut each half into four slices. The slices mustn't be too thin to prevent them from breaking when grilling them.

3. 3

   Preheat a cast iron grilling pan. Brush with olive oil, and grill the pear slices on one side only until grill marks form, about 2-3 minutes. Let the sliced and roasted pear cool on a plate.

4. 4

   In a bowl, add the arugula and olive oil and mix. Make a bed of arugula and distribute the roasted pears on top. Add the goat cheese and pecans, and drizzle with the balsamic vinegar reduction when serving.