This is my re-creation of a lovely salad I had at a Miami Beach restaurant.
1/2 cup (120 ml) raw cashews
4 handfuls lettuce, different varieties including arugula
1 or 2 pears, quartered lengthwise, seeds removed, then cut crosswise into thin slices
4 ounces (115 g) soft goat cheese, cut into chunks
1/2 cup (120 ml) olive oil
1/4 cup (60 ml) lemon juice
1 to 2 teaspoons prepared mustard
1 to 2 teaspoons honey
1 Preheat the oven to 400°F (200°C).
2 Spread the cashews on a cookie sheet or in a baking dish and roast for 5 minutes or until light brown. Be careful not to burn the nuts – once you smell the aroma, they are done.
3 Tear the lettuce into bite-size pieces and submerge in cold water. Move the lettuce around in the water to dislodge any soil or sand. Drain in a colander or use a salad spinner.
4 Arrange the lettuce on a large platter. Add the pear slices and the cheese. Top with the roasted cashews.
5 Place all dressing ingredients into a glass jar. Close the lid and shake to mix. Just before serving, pour the dressing evenly over the salad.
Serve with whole-grain toast and butter.