Yes, fall has arrived! It is a sure sign when I visit the market and there are 5 types of pears to choose from. This Pear, Walnut and Blue Cheese Salad is a quick and simple preparation and so good.
The bosc pears work in this recipe because I like the color and crisp texture they add to this salad. If it’s possible that pears can be too sweet, these were – but in a very good way. Next, I bought organic walnuts at the farmers market that were extremely fresh. What a difference from the nuts I purchase from the supermarket, that are old and stale.
I used a blend of lettuce here but you could easily substitute arugula, butter or baby romaine lettuce as well. In addition, I used Point Reyes Blue Cheese. I was introduced to Point Reyes Farmstead Cheese when I was in Northern California a few years back. It is a family-owned farm that has been around since 1904 and produced high-quality milk. Eventually, the granddaughters of the founder (four sisters), took over the operations and began making artisan cheese. This cheese is available at many local markets around Los Angeles.
Lastly, the dressing is a combination of shallots, sherry and white balsamic vinegar, dijon mustard and walnut oil which enhances the subtle walnut flavor.
This Pear Salad would pair perfectly with either Spicy Thai Carrot Soup or for larger appetites the Salmon Burgers with Sesame Mayo
Pear, Walnut and Blue Cheese Salad
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Ingredients
Salad ingredients
- 1/2 cup walnuts, toasted
- 5 cups arugula or mixed greens
- 1 large pear, sliced into thin slices
- 1/4 cup blue cheese or goat cheese, crumbled
Dressing
- 1 small shallot, finely chopped
- 1 tablespoon white balsamic vinegar
- 1 tablespoon sherry vinegar
- Pinch of salt
- 1/3 cup olive oil
- Freshly ground pepper
Instructions
- Preheat oven to 300 degrees.
- Place walnuts on a baking sheet, place in oven and cook for 10 minutes, then remove pan and let cool.
- Place all other ingredients into large salad bowl.
Make dressing
- In a small bowl or jar with a lid, mix the shallots, vinegar and salt. Let sit for 10-15 minutes to allow the shallots to soften and mellow in taste.
- Stir in olive oil and whisk or if making in a jar shake the dressing until combined.
- Finish with additional salt and freshly ground pepper.
- Dress salad and serve on individual plates.
Notes
I have specified blue cheese, but a mild goat cheese would be delicious in its place. Also, if you only have white or red wine vinegar or rice vinegar, they will work too.
- Prep Time: 15 minutes
- Cook Time: none
- Category: Salad
- Method: Toss
- Cuisine: Healthy
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