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.