-Finely shredded carrots
-Red bell pepper
-Fresh basil (chiffonade)
-Ripe bartlett pear
-Vinaigrette (balsamic vinegar, dijon mustard, black pepper and olive oil)
I tossed a few marinated artichoke hearts in when I took seconds. This salad works with any goat cheese, but the saltiness of a goatsmilk feta really complements the sweetness of the pears particularly well.