Salad with Pears and Goat Cheese

The dressing makes this salad, but freshly squeezed lemon juice is a must. I confess and tattle--my mother and I have been known to lick the salad dressing off the plate, but certainly not at the table. As for the pears, use either fresh and canned. As always, fresh are better, but canned will work. This is adapted from an old Williams-Sonoma cookbook.

Greens of your choice (watercress, mixed greens, etc.)

4-5 ripe but firm pears

1 1/2 cups walnut halves, broken into small pieces (I often use candied pecans instead.)

1/2 lb. goat cheese

Peel, quarter and core the pears. Cut each quarter into three lengthwise slices and place in a bowl with the juice of one lemon. Toss carefully and thoroughly to keep the flesh from turning brown.

Arrange the greens on individual salad plates and top with the pear slices. Scatter the nuts and crumbled cheese over the top. Whisk the dressing and drizzle over the salad.

Honey Lemon Salad Dressing

3 T. freshly squeezed lemon juice (2 or 3 lemons)

3 T. honey

½ t. thyme (powder form)

½ c. extra virgin olive oil

½ t. salt

freshly ground pepper

Mix lemon juice and salt and stir or whisk to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.

Makes slightly less than 1 cup.