Pear and Blue Cheese Salad

This pear and blue cheese salad is my take on the Barefoot Contessa's perfect combination of sweet, tangy, and savory flavors. The contrast between the juicy pears and creamy blue cheese creates a restaurant-quality salad that takes just minutes to assemble.

I first made this for a last-minute dinner party when I needed something impressive with minimal effort. The guests raved so much that it's now my signature salad whenever I want to elevate a meal without spending hours in the kitchen.

Ingredients

• Mixed salad greens: Provides the perfect backdrop for the star ingredients. Choose arugula for a peppery kick or a mesclun mix for milder flavor.
• Ripe pears: The star of the show. Look for Bartlett or Anjou pears that yield slightly to pressure for the perfect texture.
• Blue cheese: Roquefort or Gorgonzola work beautifully. The creamy tanginess cuts through the sweetness of the pears.
• Toasted walnuts or pecans: Adds essential crunch and nutty flavor. Always toast them first to enhance their flavor.
• Dried cranberries: Optional but adds a tart chewiness that complements the other textures perfectly.
• Lemon juice: Fresh is non-negotiable. The brightness balances the rich cheese and sweet pears.
• Olive oil: Use a good quality extra virgin for the best flavor in this simple dressing.
• Dijon mustard: Acts as an emulsifier while adding depth to the vinaigrette.
• Honey: Balances the acidity of the lemon and complements the natural sweetness of the pears.

How To Make Pear Blue Cheese Salad

Prepare the vinaigrette:

Whisk together lemon juice, Dijon mustard, honey, salt, and black pepper in a small bowl. This creates the tangy base of your dressing. Make sure the mustard is fully incorporated before adding the oil.

Create the emulsion:

Slowly drizzle the olive oil into your mixture while whisking continuously. This gradual addition is crucial for creating a smooth, well-emulsified dressing that won't separate. The mixture should thicken slightly and look glossy.

Assemble the base:

Arrange your chosen greens in a large serving bowl, fluffing them gently for volume. Make sure they're completely dry after washing to allow the dressing to coat properly rather than slide off.

Layer the main ingredients:

Distribute the sliced pears evenly over the greens, then sprinkle the crumbled blue cheese. The pears should be sliced thin enough to be manageable on a fork but thick enough to maintain their juicy texture.

Add the finishing touches:

Scatter the toasted nuts and dried cranberries across the salad. These elements add textural contrast and visual appeal that elevates the entire dish.

Dress and serve:

Drizzle the vinaigrette over the salad just before serving, then gently toss to coat all ingredients. Toss with a light hand to avoid bruising the greens or breaking up the pear slices.

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The blue cheese is really what makes this salad special. I discovered that letting it come to room temperature for about 15 minutes before crumbling makes it easier to work with and intensifies the flavor. My family initially thought they didn't like blue cheese until they tried it in this combination the sweet pears and honey in the dressing perfectly balance its pungent nature.

Make It Seasonal

This salad adapts beautifully to the changing seasons. In summer, substitute the pears with fresh berries or stone fruits like peaches or nectarines. During autumn, thinly sliced apples make a delicious alternative to pears, especially when paired with a sprinkle of cinnamon in the dressing. Winter citrus segments add brightness during colder months. The blue cheese works magnificently with all these variations, though you could also switch to feta in summer or a smoked cheese in fall.

Perfect Pairings

Serve this salad alongside a simple roasted chicken for an elegant yet effortless dinner. It also pairs beautifully with a creamy butternut squash soup for a complete meal. For wine lovers, this salad begs for a glass of crisp Sauvignon Blanc or, if you prefer red, a light Pinot Noir that won't overpower the delicate flavors. During special occasions, I've served smaller portions as a starter before beef tenderloin, and the contrast is absolutely divine.

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Storage Tips

The dressed salad doesn't store well, as the greens will wilt and the pears may brown. However, you can prepare all components separately up to a day ahead. Store washed and dried greens in a sealed container with a paper towel to absorb moisture. Slice pears just before serving or toss them in a bit of the lemon juice to prevent browning if preparing slightly ahead. The vinaigrette can be made up to three days in advance and stored in the refrigerator just bring to room temperature and whisk again before using.

Frequently Asked Questions

→ Can I substitute blue cheese with another ingredient?

Yes, if you're not a fan of blue cheese, you can substitute it with crumbled feta or goat cheese for a milder flavor. These options still pair well with pears and walnuts.

→ What type of pears work best for this salad?

Choose ripe but firm pears, like Bartlett, Anjou, or Bosc. They provide the perfect balance of sweetness and texture without becoming mushy.

→ Can I make the salad ahead of time?

It's best to assemble the salad just before serving to ensure freshness. However, you can prep the ingredients ahead, such as slicing the pears and making the vinaigrette, then store them separately until ready to serve.

→ What can I use instead of walnuts?

If you have a nut allergy or prefer a different flavor, you can use toasted pumpkin seeds or sunflower seeds for a similar crunch.

→ Is the salad dressing customizable?

Absolutely! You can adjust the lemon juice and honey ratio to make it more tangy or sweet, or add a splash of apple cider vinegar for extra depth of flavor.

→ Can this salad be made vegan?

Yes, to make the salad vegan, substitute honey with maple syrup and use a vegan cheese alternative or simply omit the cheese.