Pear & Blue Cheese Salad
If you’re after a side that feels elegant but takes minimal effort, this pear & blue cheese salad is your answer. J
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Servings: 0
Ingredients
- 1½ to 2 pears ≈ 300–350 g — firm, ripe: holds shape when sliced
- ¾ cup walnuts ≈ 90 g — toasted for crunch
- 120 g rocket arugula — peppery and fresh
- 120 g blue cheese — creamy crumbled
Honey Mustard Dressing:
- 1½ tbsp Dijon mustard
- 1½ tbsp honey
- 1½ tbsp cider vinegar
- 1½ tbsp olive or vegetable oil
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
Dressing first
- Combine Dijon, honey, vinegar, oil, salt and pepper in a jar. Shake or whisk until smooth. Set aside.
Prepare pears
- Halve pears, core them, then slice thinly (≈3 mm). Avoid slices too thin or too thick.
Toast walnuts
- Spread walnuts on a baking sheet; toast at 180 °C (350 °F) for ~8 minutes until aromatic. Let cool; break some into halves.
Dress the greens
- Toss rocket with about 2 tbsp of the dressing to lightly coat leaves.
Assemble layers
- On a platter or in a bowl: place one‑third of greens, layer pears, walnuts, and blue cheese. Repeat twice.
Finish & Serve
- Drizzle remaining dressing just before serving so nothing becomes soggy.
Notes
Tips & Variations
Use Bosc, Anjou, or Bartlett pears for structure.
If pears are super sweet, bump up Dijon or vinegar to balance.
Swap pecans or hazelnuts for walnuts for a twist.
Replace blue cheese with goat cheese or feta if you prefer milder.
For more heft, add grilled chicken or prosciutto slices.
Conclusion
This pear & blue cheese salad is what “simple sophistication” tastes like. It’s quick to prep, but with flavors and textures that feel luxe. Serve it at dinners, holiday tables, or anytime you want a side that looks beautiful and tastes unforgettable.