Pear and Blue Cheese Salad
This Pear and Blue Cheese Salad pairs peppery arugula with sweet ripe pears, bold crumbled blue cheese, and toasted walnuts, all tossed in a homemade honey balsamic dressing. It comes together in about 15 minutes yet looks and tastes elegant enough for a holiday gathering or dinner party first course.
Equipment
- Large salad bowl large enough to toss everything without making a mess
- Small mixing bowl for the dressing
- Whisk
- Sharp knife
- Cutting board
- Small skillet for toasting walnuts
- Measuring cups and spoons
- Salad spinner (optional) for drying arugula; a clean kitchen towel works too
Ingredients
For the Salad
- 6 cups arugula washed and thoroughly dried
- 3 ripe pears Bartlett, Bosc, or Anjou; sliced into 1/4-inch wedges
- 4 oz blue cheese 113g, crumbled; Roquefort or Gorgonzola recommended
- 1/2 cup walnuts toasted and roughly chopped
For the Honey Balsamic Dressing
- 1/4 cup balsamic vinegar aged Modena recommended
- 1/3 cup olive oil extra virgin
- 1 tablespoon honey more to taste
- 1 shallot minced
- salt and pepper to taste; flaky sea salt for finishing
Instructions
- Toast the walnuts in a dry skillet over medium heat, stirring frequently, for 3 to 5 minutes until fragrant and lightly golden. Transfer to a plate to cool, then roughly chop.
- In a small bowl, combine the minced shallot and balsamic vinegar and let sit for a minute. Whisk in the honey until dissolved, then slowly drizzle in the olive oil while whisking constantly until emulsified. Season with salt and pepper to taste.
- Halve the pears lengthwise, remove the cores, and slice into thin 1/4-inch wedges. Toss with a little lemon juice if not serving immediately.
- Wash the arugula in cold water, then spin dry in a salad spinner or pat dry with clean kitchen towels until completely dry.
- Add the dried arugula to a large salad bowl, drizzle with about two-thirds of the dressing, and gently toss until every leaf is lightly coated. Arrange the pear slices on top, then scatter the crumbled blue cheese and toasted walnuts over the salad.
- Drizzle the remaining dressing over the top, add a few grinds of black pepper and a pinch of flaky salt, and serve immediately while the greens are crisp.
Notes
- Choose ripe pears that give slightly when pressed near the stem but aren't mushy; Bartlett, Bosc, and Anjou all work well.
- Don't overdress the salad — start with less dressing than you think you need, since you can always add more but can't remove it.
- Toast the walnuts fresh right before serving for the best flavor; pre-toasted nuts never taste as good.
- Use quality blue cheese such as Roquefort, Gorgonzola, or a good domestic blue from your cheese counter.
- Dry the arugula thoroughly — wet greens dilute the dressing and make the salad watery.
- Slice pears just before serving to prevent browning, or toss with lemon juice if prepping up to 4 hours ahead.
- Swap pears for crisp apples like Honeycrisp or Granny Smith, or substitute goat cheese or feta for the blue cheese.
- Prep components ahead: dressing keeps refrigerated up to a week, toasted walnuts keep airtight up to a week (or frozen up to 3 months), and dried arugula keeps up to 2 days wrapped in paper towels.
- Never store the assembled salad — it will wilt within an hour or two once dressed.
- Pair with a crisp Sauvignon Blanc or a light Pinot Noir, and serve as a starter, light lunch with grilled chicken, or holiday side.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 19gProtein: 6gFat: 22gSaturated Fat: 5gCholesterol: 14mgSodium: 245mgFiber: 4gSugar: 13gVitamin A: 15IUVitamin C: 12mgCalcium: 12mgIron: 8mg
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