Description
This Caramelized Pear and Blue Cheese Salad is a celebration of sweet, savory, and crunchy textures that come together beautifully in a matter of minutes.
Ingredients
Scale
- 1½ tablespoons cider vinegar
- ¾ cup whole walnuts
- 120g (4 oz) rocket (arugula)
- 1½ – 2 ripe pears, thinly sliced
- 120g (4 oz) blue cheese, crumbled
- 1½ tablespoons honey
- 1½ tablespoons Dijon mustard
- 1½ tablespoons olive or vegetable oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Start by preheating your oven to 350°F (180°C). Spread the walnuts evenly on a baking sheet lined with parchment paper. Toast them for about 8 minutes, stirring the walnuts halfway through to ensure they brown evenly. This will bring out their natural oils and enhance their flavors, giving a delightful crunch to your salad.
- In a small mixing bowl, combine the cider vinegar, honey, Dijon mustard, olive oil, salt, and black pepper. Shake well or whisk until the dressing is smooth and well combined. This dressing is quick to make and is a perfect balance of tangy and sweet, complementing the elements of the salad beautifully.
- In a large bowl, take the fresh and vibrant rocket (arugula) and drizzle about 2 tablespoons of the prepared dressing over it. Toss gently to coat the leaves evenly. This will ensure that the greens are flavorful before layering the rest of the ingredients. On a serving platter, begin with a base of the dressed rocket, followed by layering the thinly sliced pears, toasted walnuts, and crumbled blue cheese. The visual appeal of this salad will elevate your dining experience. Finally, drizzle the remaining dressing across the top for additional flavor and serve this delightful dish immediately.
Notes
This salad is best served fresh, but you can prepare the dressing and toast the walnuts in advance.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
Nutrition
- Calories: 350 kcal
- Sodium: 300 mg
- Protein: 8 g