Description
This Pear Salad with Blue Cheese and Rocket is a refreshing and elegant side dish combining juicy ripe pears, toasted walnuts, peppery rocket leaves, and tangy blue cheese. The salad is dressed with a simple yet flavorful Dijon mustard, honey, and cider vinegar dressing that perfectly complements the sweet and savory flavors.
Ingredients
Scale
Salad
- 1 1/2 – 2 pears, any type, juicy and ripe (or nashi pears or sweet apples)
- 3/4 cup walnuts, whole (substitute almonds or pecans if desired)
- 120g / 4 oz rocket/arugula lettuce
- 120g / 4 oz Roquefort, Gorgonzola, Stilton or other good blue cheese, creamy but can be crumbled into chunks
Dressing
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Make Dressing: Combine Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper in a jar. Shake well until the ingredients are fully blended and emulsified, creating a smooth dressing.
- Prepare Pears: Halve the pears and scoop out the cores. Place the cut side down on a cutting board, then slice into thin 3mm (0.12 inch) slices for delicate texture and presentation.
- Toast Walnuts: Spread walnuts evenly on a baking tray and toast in a preheated oven at 180°C (350°F) for about 8 minutes or until they emit a nutty aroma. Remove and allow to cool slightly. Leave some walnuts whole and break some into halves by hand for varied texture.
- Toss Rocket with Dressing: In a large mixing bowl, toss the rocket leaves with about 2 tablespoons of the prepared dressing to lightly coat the leaves without wilting them.
- Assemble Salad: On a serving platter, create the salad by layering one-third of dressed rocket, followed by one-third of pear slices, one-third of toasted walnuts, and one-third of crumbled blue cheese chunks. Repeat this layering two more times to build a vibrant and visually appealing salad. Right before serving, drizzle the remaining dressing evenly over the top for added flavor.
Notes
- You can substitute pears with nashi pears or sweet apples depending on availability and preference.
- Blue cheese varieties such as Roquefort, Gorgonzola, or Stilton work best for their creamy texture and strong flavor.
- Toast the walnuts carefully to avoid burning, which will impart bitterness.
- This salad serves well as a side dish to complement grilled meats or as a light starter.
