Recipe: Salad with Korean pear and chèvre

by Sanne
Korean pear salad with chevre

Korean pears (Bae, 배) started appearing in my local grocery store about half a year ago, and after eyeballing the unusual looking fruit for a while, I finally decided to get one.

Korean pears are rather big and round, and some might say they resemble apples more than pears. The skin is golden to light brown and thin, without the bitterness that pear skin sometimes has, and the white flesh is crispy, juicy and very sweet.

In Korea you eat the pear raw for dessert, or you use it in marinades or kimchi, but I decided to use my Korean pear in a light salad with chèvre. It turned out really well, so I thought I would share the recipe with you:

Salad with Korean pear and chèvre (serves 2 as a starter/ light lunch)

1 Korean pear

1 log of chèvre (fresh goat cheese without rind)

1 tbsp honey

Juice from 1 lemon

micro greens and edible flowers to garnish


Wash and slice the Korean pear.

Place the slices on two plates.

Crumble the chèvre over the pear.

Mix honey and lemon juice and drizzle over the chèvre and the pear.

Sprinkle with edible flowers and micro greens.

The salad works fine as a light lunch, but if you want a more substantial meal, you can add prosciutto and walnuts, and serve the salad with bread on the side.

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