This salad is absolutely fitted for a nice autumn lunch. It’s easy, though healthy and doesn’t necessarily need any more ingredients than the ones you see above. But one note: for the thickened balsamic vinegar-syrup, I used plain sugar, which I caramelised. (Just because I had no alternative ingredients in my cabin). But if you don’t want to use ordinary sugar, you could perhaps try coconut-blossom sugar (which doesn’t peek at all at the glycemic index), or just use some honey. The sweet grilled pears are delicious with the soft goat cheese and the savoury taste of the arugula and pine nuts. Really too easy to make, but too tasteful not to try. If you like, you can serve some toasted (spelt) bread along with it, and perhaps sprinkle some pecorino cheese on top.
Have a good one :-) —Mirjam Leslie-Pringle
white balsamic vinegar
plain white sugar, or an alternative for sugar like cocos-blossom sugar (or just plain honey)
The Grilled Pear Salad
olive oil for the pears, and 2tbsp extra for the salad