Chef Liz ThompsonProvencal RecipesSaladTaste

Goat Cheese and Pear Salad

Once I tried the Roussanne and Belle Blanc wines from Acquiesce Winery I had a perfect summer salad in mind. The Goat Cheese and Pear Salad recipe below is a perfect complement with these Rhône-style wines.

Goat Cheese and Pear Salad

Goat Cheese and Pear Salad

blankLiz Thompson
Quick to prepare, this salad is a perfect compliment with the Acquiesce Roussanne and Belle Blanc wines.
Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine French
Servings 1 person


For the Salad:

  • 2 cups Arugula
  • ¼ cup Goat Cheese crumbled
  • cup Candied Pecans see recipe below
  • cup Anjou Pears Thinly Sliced

For the Vinaigrette

  • ¼ Olive Oil
  • 4 tbsp Glazed Balsamic available at most supermarkets
  • Pinch of Sea Salt

For the Candied Pecans

  • ½ cup Whole Pecans
  • powdered sugar
  • Water


  • Preheat oven to 225 degrees
  • In a bowl, toss pecans with powdered sugar, enough to coat
  • Sprinkle in water to make a paste consistency.
  • Spread out on baking sheet pan Bake for approximately 20 minutes; shake sheet pan halfway through Remove from oven and cool
  • To assemble salad: In a bowl, add all ingredients but put a few pecans aside to use as garnish.
  • Toss with just enough dressing to moisten. Place on a plate and add a few pecans on top.
Keyword Goat Cheese, Salads, Wine Pairing
Tried this recipe?Let us know how it was!

More Food & Wine Pairing Ideas

Lobster Salad with a Blood Orange Dressing
Quick to prepare this seafood salad is a tangy summer dish.
Check out this recipe
Blood Orange Lobster Salad
Provençal Herbed Salmon with Roasted Vegetables
This recipe was inspired by one that I found in The New York Times. Enjoy the tastes of Provence with a hint of Italy.
Check out this recipe
Provençal Herbed Salmon with Roasted Vegetables
Risotto with Smoked Salmon, Chèvre, and Lemon
This dish serves 2 as a main course or 4 as a first course.
Check out this recipe
Salmon Risotto with Goat Cheese

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

10 Islands to Explore Provence and the Côte d'Azur

Next post

Try This Hot Weather Drink Lavender Lemonade

Liz Thompson

Liz Thompson

Liz Thompson, a native New Yorker, started her first career in Advertising and Product Management after receiving her MBA in Marketing and Finance from Fordham University before she switched gears and attended the French Culinary Institute to become a pastry chef, which has been her career path for the last 25 years. She worked in New York restaurants for a few years before moving to Los Angeles to do an internship with Michelle Richard at Restaurant Citrus.

After that, Liz did a quick stint with Food & Wines from France doing wine and food pairings, worked at Tryst Restaurant, then moved to Checkers Hotel, a 5-star hotel, as a pastry chef, for 5 years. She then went out on her own and opened “The Pig, Memphis Style BBQ” in West L.A. and Universal City Walk as co-owner, which received accolades in The New York Times, Newsweek, Bon Apetit, Gourmet and was named “Best BBQ in Los Angeles” by Los Angeles Magazine 3 years in a row.

Liz then taught pastry and restaurant management at The Art Institute of California for 4 years before moving on to Recipe Formulation and New Product Development, which has become her passion.

Discover Liz Thompson's Creative Culinary Solutions on her website,

Liz loves to hyper-focus on one ingredient and create countless different recipes, such as Baking with Herbs. The natural flavours of fresh herbs enhance baked goods. Liz takes basic recipes, and infuses them with fresh herbs and create a different flavour intensity with very little additional work.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.