Refreshing Pear & Blue Cheese Salad with Nutty Pear Vinaigrette
This delightful Pear & Blue Cheese Salad is a timeless classic, perfect for any occasion. Combining the sweetness of fresh pears with the bold flavor of blue cheese, and complemented by crunchy candied walnuts, this dish is both refreshing and satisfying. The unique pear vinaigrette, made from pear nectar, adds a sweet-and-tangy finish that elevates the entire salad experience. Easy to assemble, this recipe allows for flexibility; feel free to experiment with your favorite nuts or greens. Serve it at your next gathering or as a light lunch, and watch it become the star of the meal!
N/A
Servings
437.5
Calories
13
Ingredients
Ingredients
pears
3 medium (semi-firm but ripe, peels on, halved, cored, and sliced thin)
lemon juice
2 tablespoons (to brush on pear slices)
salad greens
as needed (enough for 8 servings)
blue cheese
1/2 cup (crumbled)
candied walnuts
1 cup
sugar
1/2 cup (for candied walnuts)
butter
2 tablespoons (for candied walnuts)
white wine vinegar
1/3 cup (for vinaigrette)
salad oil
1/3 cup (for vinaigrette)
pear nectar
1/3 cup (for vinaigrette)
Dijon mustard
1 teaspoon (for vinaigrette)
salt
1/4 teaspoon (for vinaigrette)
pepper
1/8 teaspoon (for vinaigrette)
Instructions
1
Start by preparing the candied walnuts. Preheat a heavy skillet over medium heat.
2
Line a baking sheet with foil and butter or spray with nonstick oil.
3
Add 1 cup of walnuts, 1/2 cup of sugar, and 2 tablespoons of butter to the skillet. Cook without stirring until the sugar begins to melt.
4
Once the sugar has melted, reduce the heat to low, stirring occasionally, and cook until the mixture turns golden brown.
5
Remove from heat and pour the candied mixture onto the prepared baking sheet. Allow it to cool completely, then break into clusters.
6
Next, prepare the pear nectar vinaigrette. In a screw-top jar, combine 1/3 cup of white wine vinegar, 1/3 cup of salad oil, 1/3 cup of pear nectar, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.
7
Secure the lid and shake well to combine. Store in the refrigerator for up to a week, and shake before serving.
8
Now, prepare the salad. Halve and core the pears, then slice them thinly. Brush the slices with 2 tablespoons of lemon juice to prevent browning. This can be done up to 60 minutes in advance.
9
To assemble the salad, line plates with salad greens.
10
Fan the pear slices atop each serving, sprinkle with crumbled blue cheese and candied walnuts.
11
Drizzle with the homemade pear vinaigrette and serve any extra on the side.
Nutrition Information
25g
Fat
47.5g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are the main components of this salad?
The salad consists of fresh sliced pears, crumbled blue cheese, salad greens, and homemade candied walnuts, all tossed in a custom pear nectar vinaigrette.
What kind of pears should I use?
You should use three medium pears that are semi-firm but ripe. It is recommended to leave the peels on for texture and color.
How do I prevent the pear slices from turning brown?
Brush the sliced pears with 2 tablespoons of lemon juice. This will keep them looking fresh for up to 60 minutes.
How many servings does this recipe provide?
The recipe yields enough salad to serve 8 people.
What ingredients are in the Nutty Pear Vinaigrette?
The vinaigrette is made from white wine vinegar, salad oil, pear nectar, Dijon mustard, salt, and pepper.
How long can I store the homemade vinaigrette?
The dressing can be stored in a screw-top jar in the refrigerator for up to one week.
How do I make the candied walnuts?
Cook 1 cup of walnuts with 1/2 cup of sugar and 2 tablespoons of butter in a skillet until the sugar melts and turns golden brown, then cool on a foil-lined sheet.
What is the calorie count for this salad?
Each serving contains approximately 437.5 calories.
Is there a specific way to prepare the walnuts for cooling?
Yes, line a baking sheet with foil and either butter it or spray it with nonstick oil before pouring the hot nut mixture onto it.
What type of salad greens are recommended?
The recipe is flexible; you can use any variety of salad greens you prefer, such as mixed spring greens, arugula, or spinach.
Can I use a different type of nut?
Yes, while the recipe calls for walnuts, you can experiment with other favorites like pecans or almonds.
How much fat is in one serving?
There are 25 grams of fat per serving of this salad.
How many carbohydrates does this salad contain?
The salad contains 47.5 grams of carbohydrates per serving.
How much protein is in the recipe?
This salad provides 5 grams of protein per serving.
What is the best way to mix the vinaigrette?
Combine all dressing ingredients in a jar with a secure lid and shake well to emulsify.
How should the pears be sliced?
The pears should be halved, cored, and then sliced thinly before being fanned out on the salad.
Do I need to stir the sugar while candying the walnuts?
The recipe advises not to stir until the sugar begins to melt, then stir occasionally once the heat is reduced to low.
Is the blue cheese crumbled or sliced?
The recipe calls for 1/2 cup of blue cheese that is crumbled.
Can I serve the dressing on the side?
Yes, you can drizzle some over the salad and serve any remaining vinaigrette on the side for guests.
How many ingredients are required in total?
There are 13 total ingredients, including the components for the salad, the candied walnuts, and the dressing.
What makes the vinaigrette unique?
The use of pear nectar adds a distinct sweet-and-tangy finish that complements the fresh pears in the salad.
What should I do if the vinaigrette separates in the fridge?
Simply shake the jar well before serving to recombine the oil, vinegar, and nectar.
Can this be a light lunch?
Yes, it is described as both refreshing and satisfying, making it an excellent choice for a light lunch.
Is this salad considered a classic?
Yes, the combination of pear and blue cheese is a timeless gourmet classic.
How do I core the pears properly?
First, halve the pears lengthwise, then use a spoon or a small knife to remove the seeds and the woody core.
Should the heat be high when making candied walnuts?
Start with medium heat to begin melting the sugar, then reduce it to low to prevent burning as the mixture turns golden brown.
Does the recipe include any salt or pepper?
Yes, the vinaigrette requires 1/4 teaspoon of salt and 1/8 teaspoon of pepper for seasoning.
Can I use any type of oil for the dressing?
The recipe specifies 'salad oil,' which typically refers to a neutral-flavored oil like canola or vegetable oil.
What is the purpose of the Dijon mustard in the dressing?
Dijon mustard acts as an emulsifier to help the oil and vinegar stay combined and adds a slight tang.
Is the walnut mixture easy to break apart?
Once it has cooled completely on the baking sheet, the candy coating hardens and the mixture can be easily broken into clusters.