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Nut-Crusted Goat Cheese, Pear and Arugula Salad

Arugula, sweet pears and rounds of crispy nut-crusted goat cheese served with a simple Dijon vinaigrette.
Course: Salad
Servings: 4 people


Balsamic Dijon Vinaigrette

  • 1/2 cup olive oil extra virgin
  • 3 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 pinch salt & pepper


  • 1 container (142g) baby arugula
  • 1/2 cup pecan halves toasted
  • 1 red pear halved, cored and sliced thinly lengthwise
  • 2 113 g logs soft, fresh goat cheese
  • 1/2 cup Nut Crumbs or ground hazelnuts & almonds if using
  • 1 egg beaten
  • 2 tbsp olive oil


  • Slice each log of goat cheese into 4 equal rounds. Place on plate and put in freezer for 30 minutes.
  • Prepare the vinaigrette. In a small jar, add the olive oil, balsamic vinegar, Dijon, salt & pepper. Put lid on jar and shake to combine.
  • Add arugula, toasted pecans and pear slices to salad bowl.
  • Prepare the goat cheese. Place oil in sauce pan over medium-high heat. Remove goat cheese from freezer, dip in egg and roll in nut crumbs, pressing gently so that crumbs stick. Add goat cheese rounds to pan and brown for 2 minutes until golden then flip and repeat. Place on paper towel to remove any excess oil then add to salad, serve with vinaigrette and enjoy!