Pear Walnut and Blue Cheese Salad
This elegant pear walnut and blue cheese salad combines sweet fruit, crunchy nuts, and tangy cheese with peppery arugula. The homemade honey mustard dressing ties everything together for a perfect balance of flavors.
Ingredients
For the Salad:
- 2 large ripe pears, cored and sliced
- 1 cup walnuts, whole
- 4 oz blue cheese, crumbled
- 6 cups arugula
For the Dressing:
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 3 tablespoons apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Toast walnuts: Spread on baking sheet and bake at 350°F for 8 minutes until fragrant and golden brown.
- Make dressing: Combine all dressing ingredients in a jar with ight-fitting lid and shake vigorously until well blended.
- Prep pears: Core pears and slice into thin wedges, about 1/4-inch thick for the perfect bite-sized pieces.
- Dress greens: Toss arugula with half the dressing in a large bowl until each leaf is lightly coated.
- Assemble salad: Layer dressed arugula on serving plate, then arrange pear slices, toasted walnuts, and crumbled blue cheese on top.
- Finish and serve: Drizzle remaining dressing over the assembled salad just before serving for maximum freshness.
Notes
- Blue cheese can be substituted with goat cheese or feta if preferred for a milder flavor.
- Pears should yield slightly to pressure but still be firm enough to hold their shape when sliced.
- Dressing can be made up to 5 days ahead and stored in the fridge in an airtight container.
- For make-ahead prep, keep all components separate until ready to serve to prevent wilting.
- Leftover salad will keep in fridge for up to 24 hours, though arugula may wilt slightly.