Pears, salty cheese, savory eggs and crunchy toasted almonds tossed in a citrusy buttermilk vinaigrette pair perfectly with earthy kale for an easy, healthy and vegetarian entree salad.
Gently put 3 eggs in a small saucepan over high heat. Once the water begins to boil, remove the pan from the heat and cover with a tight fitting lid for at least 10 minutes. I usually do this and then go about my business until I’m ready to use. This method perfectly makes hard boiled eggs with no mess and no fuss.
Heat coconut oil in non-stick skillet over high heat. Once the oil is very hot, add chopped pears and gently saute until you achieve a light brown sear. This should only take about 3-5 minutes. Do not walk away from the stove. You want slightly softened pears with a touch of color and NOT mushy pears resembling jam. Transfer cooked pears to a plate for cooling.
Wipe out saute pan using a paper towel and then return to medium high heat. Add sliced almonds to the pan and turn constantly until they are lightly toasted. This should only take 1-2 minutes. Again, don’t walk away. Once slightly brown, transfer almonds to a plate for cooling.
Whisk together ranch dressing, shallot vinaigrette, lemon juice and freshly cracked black pepper. Set aside.
In a large mixing bowl, place 3/4 of the chopped kale, cucumber, dill and chopped egg. Generously season with salt and pepper. Gently toss with half of the prepared salad dressing mixture.
Add seared pears, manchego cheese, toasted almonds and the remaining salad dressing. Season again with only the freshly cracked pepper as you should have enough sodium from the cheese and salad dressing. Gently toss everything together.
Serve immediately as a post-workout meal, dinner salad or a brunch side dish.