Pear, Blue Cheese and Walnut Salad
Canadian pear season typically is anytime in August until October/November, and they complement so many types of cheeses. But……pears are grown nearly year round in other parts of the world. Regardless, pears are a common ingredient in our salads and charcuteries.
Pear, Blue Cheese, and Walnut Salad
If you prefer, use Brie instead of Blue Cheese, it really depends on the flavors you are trying to complement the rest of the meal.Nuts of any kind are a treat in our home. We are peanut free, and there are brands produced in peanut free facilities. This salad generally serves 3 or 4.
Ingredients
- 6 – 8 cups baby greens
- 1 medium pear (200 gr) pitted and trimmed (160 gr)
- ¼ cup (45 gr) Castello Creamy Blue Cheese, crumbled
- 15 gr red onion slivered
- ½ cup (50 gr) walnuts, whole
Dressing
- 3 TBSP Olive Oil
- 2 TBSP Champagne Vinegar
- ½ tsp Dijon mustard
- ¼ tsp Salt
- ¼ tsp. Pepper
Instructions
- Place salad dressing ingredients in a jar with tight fitting lid. Shake until mustard is incorporated and set aside. Alternatively, whisk ingredients together in a small bowl.
- Place baby greens in a dish and drizzle the dressing. Gently mix the baby greens and dressing with your hands.
- Cut and trim pear. Sometimes we cut the pear into chunks about ½ inch, and other times slice them.
- Place greens on a serving platter and add cut pears.
- Sprinkle with crumbled Blue Cheese and top with a few slivered onions.
Notes
This salad brings out the sweet pear and bloom of blue cheese. Add some Champagne Vinegar for tartness and it’s best served with grilled steak or chicken.
We’ve paired:
- Pipeta Tempranillo Toro ($43.00) because it was with a tenderloin steak!