Our favorite summertime menus are usually simple.  Maybe it’s just fresh peas , grilled corn, and sliced tomatoes or whatever else I find at the Farmer’s Market that day.  Like many of you, we use our outdoor grill frequently at this time of the year.  That’s what I am planning this evening.  On the Menu tonight is Jamaican jerk pork tenderloin with raspberry-chipotle glaze and this Baked (grilled tonight)  Pear and Goat Cheese Salad.  It’s healthy and simple, plus there’s no added heat in the kitchen – we’re pushing 100 degrees today.

Baked Pear and Goat Cheese Salad
1 1/2 tablespoons walnuts, finely chopped
1/2 ounce soft goat cheese
2 pears* (about 8 ounces each), halved, and cored
Vegetable oil spray
1/4 cup raspberry vinegar
1/4 cup honey
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
6 cups mixed salad greens (spring mix preferred)
Directions
Preheat oven to 400° F. Heat a small skillet over medium-high heat. Dry-roast walnuts for 1 to 2 minutes, or until beginning to brown, stirring constantly. Pour into a small bowl. Stir goat cheese into walnuts.
Place pears on a baking sheet. Spoon walnut mixture into center of each pear. Lightly spray pears with vegetable oil spray.
Bake for 20 minutes, or until pears are just tender.
Meanwhile, in a small bowl, stir together remaining ingredients except salad greens. To serve, arrange salad greens on plates. Spoon dressing over salad greens. Place a warm pear half on each serving. Serves 4.   This can be done on the grill if you prefer.  I sometimes add fresh blueberries or raspberries as an added garnish. 

(Recipe courtesy American Heart Association)
*Peaches work well here as well.  Use whatever variety that suits your takes.  I particularly like Bosc, but I’m good with just about any of them.

I will be hosting Crock Pot Wednesdays beginning August 5 here at Dining With Debbie, and you are cordially invited to join in the fun.  Be watching for the official information regarding signup and prizes to be awarded. 

This post is also linked to Smiling Sally and Blue Monday. The salad is equally good made with “Blue” or Roquefort cheese.

Head on over to Smiling Sally to see what makes others blue today.

This post is also linked to Menu Plan Monday.  You should check out all of the great menus for the week and the great tips and other resources.  See the sidebar for my menus this week.

This post is also linked to Tasty Tuesday at Jen’s Balancing Beauty and Bedlam.  You might want to join us by sharing your recipe suggestions.