Pear and Blue Cheese Salad

Pear and Blue Cheese Salad

 The Spruce / Pete Scherer

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
289 Calories
24g Fat
15g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 289
% Daily Value*
Total Fat 24g 30%
Saturated Fat 5g 27%
Cholesterol 13mg 4%
Sodium 237mg 10%
Total Carbohydrate 15g 5%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 7g
Vitamin C 8mg 42%
Calcium 136mg 10%
Iron 1mg 8%
Potassium 306mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you're making salad, your job is to gather the right group of ingredients together and give them a casual toss. Indeed, the very best salads ultimately transcend the sum of their parts not through process or complex technique, but rather by means of culinary magic. Pair the funky umami of anchovy and Parmesan with the sweet crunch of romaine and you have the great Caesar. The counterintuitive combination of apples, celery, grapes, and walnuts gives rise to the immortal Waldorf. And the simple layering of tomato, mozzarella, and basil results in the ultra-classic Caprese.

Here, ripe pears, crumbled blue cheese, toasted walnuts, fresh tarragon, and aged balsamic sing a beautiful song by hitting all the notes—sweet, salty, bitter, sour, creamy, crunchy, fruity, funky and herbaceous—in perfect harmony.

If you enjoy this salad and think it deserves a special name, to be emblazoned for posterity on the salad walk of fame, please do leave it in the comments.

Ingredients

  • 3 ounces baby romaine lettuce

  • 2 ounces escarole

  • 1 ounces radicchio

  • 1 large pear (ripe but still firm), cut into 1/2-inch pieces

  • 1/2 cup walnuts

  • 1/2 cup blue cheese, crumbled

  • 1/4 cup fresh tarragon leaves, loosely packed

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons aged balsamic vinegar

  • 1 teaspoon Dijon mustard

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F.

  3. Meanwhile, wash and dry the greens. Tear or cut the leaves into large but still bite-sized pieces, add them to a large bowl, and toss to mix well.

  4. Toast the walnuts at 350 F for about 10 minutes or until lightly browned and fragrant. Roughly chop and set them aside to cool.

  5. Divide lettuce between four plates.

  6. Arrange most of the pears, walnuts, blue cheese, and tarragon leaves over the lettuce, reserve a small portion for final touches.

  7. Combine the oil, vinegar, and mustard in a mason jar, screw on the lid, and shake vigorously. Alternately, whisk the dressing ingredients together in a small, non-reactive bowl.

  8. When the dressing looks well-emulsified, taste it. Add salt and pepper to taste. Shake, taste, and repeat until happy.

  9. Drizzle the dressing lightly over the salad. Serve the rest alongside so dinner guests can add more if they like.

  10. Place the remaining fruit, nuts, cheese, and tarragon among the leaves, and serve immediately.

  11. Enjoy!