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This vibrant salad brings together sweet juicy pears tangy blue cheese crunchy toasted nuts and fresh greens in perfect harmony. A bright lemon Dijon vinaigrette ties it all together making it ideal for a light lunch or an elegant starter when guests are over
I first made this to impress my book club guests and it quickly became my signature party salad even the kids ask for seconds
Ingredients
- Mixed greens: add a peppery and soft base choose baby arugula or spinach for tenderness
- Ripe pears: bring natural sweetness go for ones that yield slightly to pressure but are not too soft
- Crumbled blue cheese: lends a creamy tang Roquefort or Gorgonzola are great picks
- Toasted walnuts or pecans: offer rich crunch and aroma always use freshly toasted nuts
- Dried cranberries: optional but they add a sweet tart surprise and a pop of color
- Lemon juice: adds brightness roll firm lemons before juicing for best yield
- Olive oil: adds body choose high quality extra virgin for flavor
- Dijon mustard: gives the vinaigrette a gentle kick
- Honey: balances acidity use mild varieties for subtle sweetness
- Salt and freshly ground black pepper: enhance and round out flavors
Step-by-Step Instructions
- Make the Vinaigrette:
- In a small bowl whisk lemon juice Dijon honey salt and pepper until well combined. Slowly drizzle in olive oil while whisking constantly to form a smooth emulsified dressing
- Prepare the Greens and Pears:
- Wash greens thoroughly then dry using a spinner or towel. Arrange them in a large salad bowl. Core pears and slice them thinly right before use to prevent browning keep the skin on for texture
- Assemble the Salad:
- Layer pear slices over greens followed by blue cheese crumbles and toasted nuts. Sprinkle cranberries if using. Distribute toppings evenly so every bite is flavorful
- Add the Vinaigrette:
- Just before serving drizzle dressing lightly across the salad. Toss gently using clean hands or salad tongs to avoid bruising ingredients. Adjust seasoning if needed
- Plate and Garnish:
- Serve on individual plates or directly from the bowl. Top with extra cheese and nuts for a finishing touch that looks restaurant worthy
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Storage Tips
If not serving immediately store greens and vinaigrette separately. The pears tend to brown and the greens wilt if pre tossed. The vinaigrette keeps well in the fridge for up to three days
Ingredient Substitutions
No blue cheese on hand Feta or goat cheese work nicely. Swap pears for crisp apples when in season. Pecans or hazelnuts also do the job beautifully. Agave or maple syrup makes this vinaigrette vegan
Serving Suggestions
Enjoy this with roasted chicken grilled salmon or a warm bowl of butternut squash soup. Add sliced prosciutto or grilled chicken to turn it into a hearty lunch. A warm baguette on the side rounds it out
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Cultural and Historical Context
Blue cheese and fruit salads have deep roots in French and Italian cooking where simple ingredients speak for themselves. This version follows that philosophy delivering a rustic yet elegant balance that never goes out of style
Frequently Asked Questions About Recipes
- → What pears work best for this salad?
Firm yet ripe varieties like Bartlett, Anjou, or Bosc are ideal for their sweet flavor and ability to hold their shape.
- → Which variety of blue cheese is ideal?
Roquefort and Gorgonzola offer bold, tangy notes, but any quality blue cheese works well depending on your taste preference.
- → Can I substitute the nuts?
Yes, toasted pecans or hazelnuts are excellent alternatives that add richness and crunch to the salad.
- → What protein can I add?
Grilled chicken or thinly sliced prosciutto can turn this salad into a satisfying main course.
- → How should I store leftovers?
Keep undressed salad in an airtight container in the fridge for up to a day. Store vinaigrette separately and combine before serving.