Middle Eastern Roasted Pear and Bean Salad | With Goat Cheese

Wash the pears, cut them into wedges, and remove the core. In a pan, heat a tablespoon of olive oil with a teaspoon of honey, then cook the pear slices over medium heat for 4-5 minutes until beautifully golden brown and caramelized. Remove them from the pan.

In the same pan, dry-toast the walnuts for 1-2 minutes until their aromatic oils are released, then roughly chop them and set aside to cool.

In a small bowl, whisk together the freshly squeezed lemon juice, the remaining extra virgin olive oil, honey, ground cumin, salt, and freshly ground black pepper until a silky emulsion forms.