Pear Spinach Salad

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• 2 each large pears (cored and sliced lengthwise)
  Ingredient note

  Source: 2 large pears (cored and sliced lengthwise)
• 3 tablespoons olive oil (divided)
  Ingredient note

  Source: 3 tablespoons olive oil (divided)
• 1/4 cup honey
  Ingredient note

  Source: 1/4 cup honey
• 3 tablespoons freshly squeezed lemon juice
  Ingredient note

  Source: 3 tablespoons freshly squeezed lemon juice
• 5 oz baby spinach
  Ingredient note

  Source: 5 oz baby spinach
• 1 cup pecan halves (toasted, chopped)
  Ingredient note

  Source: 1 cup pecan halves (toasted, chopped)
• 5 oz goat cheese (I used Humboldt Fog, you can use any goat cheese)
  Ingredient note

  Source: 5 oz goat cheese (I used Humboldt Fog, you can use any goat cheese)

1. Core the pears and slice each one length-wise. You don't need to peel them.
2. Heat 2 tablespoons of olive oil in a large skillet on medium-high heat.
3. Add sliced pears and cook them for about 3 minutes per side or until soft and pliable. Remove from heat.
4. Add honey, lemon juice, and another tablespoon of olive oil and stir everything together.
5. I prefer to arrange the salad in individual bowls for presentation purposes.
6. Add baby spinach to each salad bowl.
7. Add sliced Humboldt Fog goat cheese on top. If using regular goat cheese, crumble it first, then add it to the salad.
8. Top with cooked pears.
9. Top with chopped toasted pecans.
10. Drizzle the honey-lemon juices from the skillet over the salad.
11. Alternatively, you can combine all the salad ingredients (except pecans) in a large serving bowl, including cooked pears and all the juices from the skillet, and toss to combine. Then, top the salad with chopped toasted pecan halves.