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Pear, Blue Cheese and Walnut Salad

This is a classic salad and one that is best served in the fall when the pears are at their peak. You could easily use watercress, arugula, butter, radicchio or a combination of these along with some spring mix for a variety of tastes and textures. Sprinkle a few dried cranberries on top for added flavor and great color for the upcoming holidays. 

For the nuts, you could replace the walnuts with pecans or even pumpkin seeds. Toasting the nuts a little adds just the right amount of earthiness and crunch to the salad. As for the dressing, I used the same dressing as in the Beet, Celery and Goat Cheese Salad recipe

Course Main Course, Salad
Cuisine American
Keyword blue cheese, fruit, pear, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 as salads and 2 as entrees
Author The Cowgirl Gourmet

Ingredients

For the salad:

  • 4 cups mixed lettuces spring, arugula, watercress, radicchio, butter or a combination of a few of these
  • 1 ripe pear sliced (I cut half into chunks and leave the remaining slices for garnish)
  • 1/4 lb. blue cheese either crumbles or a chunk o' cheese (if not using crumbles, crumble or chunk half of the cheese and then slice the remaining for garnish)
  • 1/3 cup walnuts lightly toasted
  • kosher or sea salt and pepper to taste

For the dressing:

  • 1 large lemon juiced
  • 1 tablespoon champagne vinegar I use white wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 3-4 tablespoons  extra virgin olive oil  depending on how acidic or oily you like your dressing
  • kosher or sea salt and pepper to taste

Instructions

To make the salad:

  1. In a large bowl, add the mixed lettuce. Cut half of the pear slices into chunks and toss on top of the lettuce, reserving the remaining half.

  2. If not using blue cheese crumbles, crumble half of the blue cheese and slice the rest into long strips for garnish. Add half of the crumbled blue cheese and half of the nuts to the bowl. Toss with half of the dressing.

  3. Plate the salads and then garnish with the remaining sliced pears, sliced blue cheese or crumbles, toasted nuts and drizzle with the rest of the dressing.

To make the dressing:

  1. Whisk the lemon juice, vinegar, mustard, and salt and pepper in medium bowl and slowly drizzle in the extra virgin olive oil as you continue whisking to emulsify the dressing. Taste the dressing and adjust the seasoning if necessary. Set aside until ready to dress the salad.