Barefoot Contessa Pear Blue Cheese (Print-Friendly Version)
Juicy pears, blue cheese, and candied nuts mingle on tender greens with a lively vinaigrette for any occasion.
# What You'll Need:
→ Salad Base
01 -
6 cups mixed greens (arugula, baby spinach, or mesclun), washed and dried
02 -
2 ripe pears, thinly sliced
→ Cheese and Nuts
03 -
50 grams crumbled blue cheese (such as Gorgonzola or Roquefort)
04 -
50 grams candied pecans or walnuts
→ Fruits and Garnish
05 -
30 grams dried cranberries or cherries (optional)
06 -
Extra crumbled blue cheese, to garnish (optional)
07 -
Freshly cracked black pepper, to garnish (optional)
08 -
Thinly sliced red onion or shallots, to garnish (optional)
→ Vinaigrette
09 -
60 millilitres olive oil
10 -
30 millilitres apple cider vinegar or white wine vinegar
11 -
15 grams Dijon mustard
12 -
15 grams honey
13 -
2 grams fine salt
14 -
1 gram freshly ground black pepper
# How to Make It:
01 -
In a small bowl or jar, combine olive oil, vinegar, Dijon mustard, honey, salt, and black pepper. Whisk or shake until the mixture is emulsified and well blended. Taste and adjust seasoning with additional honey or vinegar as desired.
02 -
Place mixed greens in a large salad bowl. Layer thinly sliced pears evenly on top of the greens. If preparing ahead, gently toss pears with a few drops of lemon juice to limit oxidation.
03 -
Distribute crumbled blue cheese over the greens and pears. Sprinkle candied pecans or walnuts uniformly for added crunch and flavour.
04 -
Scatter dried cranberries or cherries across the salad for a sweet-tart accent, if using.
05 -
Pour vinaigrette over the salad just prior to serving. Toss gently with salad tongs to coat all ingredients evenly while preserving the integrity of the greens.
06 -
Finish with extra blue cheese, freshly cracked black pepper, or thin slices of red onion or shallots as garnish if desired. Serve immediately to maintain crisp textures.
# Additional Tips:
01 -
Choose firm, ripe pears such as Bosc or Anjou for optimal texture in salads.
02 -
For a vegan variation, substitute blue cheese with a plant-based cheese and replace honey with maple syrup in the vinaigrette.
03 -
Keep vinaigrette and salad components chilled separately, combining and dressing only just before serving.
04 -
For nut-free preparation, omit nuts or replace with toasted pumpkin or sunflower seeds.
05 -
To prevent greens from wilting, add dressing gradually and toss lightly.