Pear & Blue Cheese Salad

Blue cheese with pears and walnuts

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Because you don’t want to throw together an afterthought salad for your Thanksgiving table.

  • 1/3 Cup Walnut Pieces
  • 3 Tablespoons Cider Vinegar
  • 1 Tablespoon Honey
  • 1 Teaspoon Dijon Mustard
  • 1/4 Teaspoon Kosher Salt
  • 1/8 Teaspoon Freshly Ground Pepper
  • 2 Tablespoons Olive Oil
  • 8 Ounces Mixed Baby Greens
  • 2 Pears (Cored & Thinly Sliced)
  • 1 Ounce Crumbled Blue Cheese
  1. In dry sauté pan over a medium-low heat toast walnut pieces 5 minutes until fragrant and starting to brown. Remove from heat and transfer to plate to cool. Coarsely chop walnuts. Set aside.
  2. In large-size bowl whisk together vinegar, honey, Dijon mustard, kosher salt, and pepper. Whisking constantly add olive oil in thin stream until combined.
  3. In large-size bowl combined greens, pears, and walnuts. Add dressing. Toss to coat.
  4. Divide among 4 salad plates. Sprinkle with crumbled blue cheese.
  5. Serve immediately.
  6. Serves 4
  7. Prep Time: 20 Minutes Cook Time: 5 Minutes Total Time: 25 Minutes
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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