Description
A classic and elegant salad combining juicy pears, tangy blue cheese, crunchy walnuts, and a simple vinaigrette over mixed greens.
Ingredients
Scale
For the Crust:
- 1/3 cup walnut halves
- 3 tablespoons good olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 6 cups mixed salad greens (mesclun or arugula)
- 2 ripe but firm Bosc pears, cored and thinly sliced
- 1/3 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
Instructions
1. Prepare the Crust:
- Preheat the oven to 350°F. Spread the walnuts on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the vinaigrette.
- Place the mixed greens in a large bowl. Drizzle with enough vinaigrette to lightly coat the leaves and toss gently.
- Divide the greens among 4 plates. Fan the pear slices over the greens, sprinkle with toasted walnuts and crumbled blue cheese. Serve immediately.
Notes
You can customize the seasonings to taste. For a sweeter note, add more honey or use a pear-infused vinegar.