Pear And Blue Cheese Salad Recipe

Make Pear And Blue Cheese Salad Recipe: crisp greens, toasted walnuts, pears, and a bright lemon-mustard vinaigrette.

Ingredients

• 1/2 cup (55 g) walnut halves or pieces
• 3 tablespoons (45 ml) extra-virgin olive oil
• 2 tablespoons (30 ml) freshly squeezed lemon juice, divided (1 tablespoon for dressing, 1 tablespoon for tossing pears)
• 1 tablespoon (15 ml) white wine vinegar
• 1 teaspoon (5 g) Dijon mustard
• 1 1/2 teaspoons (7 g) honey
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon freshly ground black pepper, plus more to taste
• 5 ounces (140 g) mixed salad greens, rinsed and well dried
• 2 medium ripe but firm pears (about 1 pound / 450 g total), cored and thinly sliced
• 1/4 small red onion (about 1 ounce / 30 g), peeled and very thinly sliced
• 3 ounces (85 g) blue cheese, crumbled and chilled
• 2 tablespoons (20 g) dried cranberries or dried cherries, chopped (optional)
• 1 tablespoon (3 g) chopped fresh flat-leaf parsley or chives, for garnish (optional)

Instructions

Step 1: Toast the walnuts and cool them

Spread the walnut halves or pieces in a single layer on a small parchment-lined baking sheet and toast until fragrant and lightly golden; remove immediately so they won't overbake and let them cool completely on the paper. Cooling lets the nuts crisp and stop steaming so they remain crunchy when added to the salad. Keep the toasted walnuts together with a few reserved halves for plating — their textured, blistered skins and warm amber color are an important visual contrast for later steps.

Step 2: Whisk the lemon‑mustard dressing until silky and emulsified

In a small glass jar or shallow ceramic bowl whisk together the lemon juice, white wine vinegar, Dijon, honey, salt, and pepper, then stream in the olive oil while whisking until the dressing becomes glossy, slightly thickened, and homogenous with no visible oil streaks. Taste and adjust salt and pepper; the dressing should cling lightly to a spoon and leave a faint sheen on the bowl — a bright, tangy vinaigrette that will highlight the pears and blue cheese. Keep the dressing jar nearby for the assembly.

Step 3: Core and thinly slice the pears, toss with lemon to prevent browning

Core the ripe but firm pears and cut them into even 1/4 inch (6 mm) slices, leaving the skins on for color and texture. Place the slices in a medium matte ceramic bowl and gently toss with the reserved tablespoon of lemon juice so each slice glows with a faint citrus sheen and will resist oxidation. Arrange the slices so their pale cream flesh and blushing skins are visible as neat overlapping fans — this prepped pear bowl will be ready to join the greens. Also very thinly slice the red onion into translucent strands and set aside.

Step 4: Assemble the salad components in the mixing bowl and dress gently

Put the dried and well-dried mixed greens into a large salad bowl and fluff them so they are loose and airy. Add the thin red onion strands, the lemon‑tossed pear slices, the cooled toasted walnuts, and the chopped dried cranberries if using. Whisk the dressing quickly to re-emulsify and pour about two-thirds over the salad, then use tongs to gently toss for 20–30 seconds until the leaves are lightly coated — you want a delicate sheen, not a saturated, soggy look. Pause and taste; add more dressing sparingly if needed.

Step 5: Finish with crumbled blue cheese, garnish, and serve immediately

Sprinkle chilled crumbled blue cheese across the top in visible clusters so there are creamy pockets throughout; toss once or twice more just to distribute without breaking the curds down. Taste a leaf and a slice of pear and adjust seasoning with a pinch more salt, a few grinds of pepper, or an extra drop of lemon if it needs brightness. Just before serving scatter chopped parsley or chives and a few extra walnut pieces and blue‑cheese crumbles for a composed, textured finish. Serve within ten minutes of dressing for ideal texture and contrast.

Notes

• Toast nuts briefly and cool completely before adding to salad
• Keep blue cheese chilled until just before plating to preserve texture
• Toss greens gently and add dressing sparingly to avoid sogginess
• Prepare dressing ahead and re-emulsify by whisking before use
• Choose ripe but firm pears to maintain clean slices