Roasted pear salad with goat cheese and pine nuts

1 firm, almost-ripe pear (Bartlett or Bosc), peeled, cored, and cut lengthwise
1 teaspoon sugar
1 tablespoon butter, melted
2 tablespoons pine nuts
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 clove garlic, minced
Salt and pepper, to taste
1 teaspoon Dijon mustard
6 cups mixed salad greens
2 tablespoons dried cranberries

3-4 oz crumbled goat cheese

Preheat the oven to 400°F. In a medium bowl, toss the pear, sugar, and butter. Arrange the pear in a single layer in a baking sheet or pie pan. Bake, turning once, until the pear is barely tender, 10—15 minutes. Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside. In a glass cup measure, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper and mustard. In a large salad bowl, mix the salad greens with the dressing and toss to coat. Divide the salad onto two chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, goat cheese, and pine nuts. 

Adapted from Epicurious

Wheat berry salad with goat cheese

1 1/4 cups wheat berries

• 2 1/2 cups chopped English cucumber
  2/3 cup thinly sliced green onions
  1 1/2 cups loosely packed chopped arugula
  6 tablespoons minced fresh flat-leaf parsley
  1 pint grape tomatoes, halved
  1 tablespoon grated lemon rind
  3 tablespoons fresh lemon juice
  1 teaspoon kosher salt
  1/2 teaspoon freshly ground black pepper
  1/2 teaspoon sugar
  2 tablespoons extra-virgin olive oil
  1 cup (4 ounces) crumbled goat cheese
  
  1. Place wheat berries in a medium bowl; cover with water to 2 inches above wheat berries. Cover and let stand 8 hours. Drain.
  2. Place wheat berries in a medium saucepan; cover with water to 2 inches above wheat berries. Bring to a boil, reduce heat, and cook, uncovered, 1 hour or until tender. Drain and rinse with cold water; drain well. Place wheat berries in a large bowl; add cucumber and next 4 ingredients (through tomatoes).
  3. Combine rind and next 4 ingredients (through sugar) in a bowl; gradually add oil, stirring constantly with a whisk. Drizzle dressing over salad; toss well to coat. Stir in cheese. Let stand at least 30 minutes; serve at room temperature.