Pear and Goat Cheese Salad with Balsamic Reduction

I came across a recipe on CookingLight.com for a grilled peach salad that is to die for! The spicy nuances of the arugula pairs perfectly with the sweetness of the balsamic dressing.

I can't claim this recipe as my own, except that I changed the peaches to pears and added pine nuts. Here's the link for the original. I could eat the balsamic reduction dressing by the spoonful!

Pear and Goat Cheese Salad with Balsamic Reduction




  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 2 pears, cored and sliced thinly
  • 1 tablespoon extra virgin olive oil
  • 1/8 teaspoon ground pepper
  • 1/8 teaspoon sea salt
  • 10 cups trimmed baby arugula
  • 2 ounces prosciutto, diced
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons toasted pine nuts


  1. Bring the vinegar to a slow boil over medium-high heat.
  2. Reduce heat, and simmer for 2 minutes. The vinegar will start to resemble a syrup.
  3. Remove the pan from heat, and add the honey. Set aside while you assemble the salad.
  4. In a saute pan over medium heat, fry the prosciutto until crisp. Drain on paper towels and set aside.
  5. Toss the arugula with olive oil, salt, and pepper.
  6. Add the pears, prosciutto, cheese, pine nuts, and balsamic reduction.
  7. Serve immediately.

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