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This Pear and Blue Cheese Salad is my tried-and-true choice for a light but special meal. Inspired by Barefoot Contessa, it perfectly matches creamy blue cheese with sweet pears, crisp greens, and toasted nuts, all brought together by a tangy lemon vinaigrette. It is just the thing when you want to impress guests or enjoy an easy, elegant lunch.
I first made this to wow my friends at a book club potluck and now it is my signature “company’s coming” dish. Even my kids love the sweet pears and crunchy nuts.
Ingredients
- Mixed greens: such as arugula spinach or a mesclun mix for a peppery and tender base aim for baby leaves when possible for the softest texture
- Ripe pears: thinly sliced so you get that juicy sweetness in every bite pick pears that give slightly to the touch but are not mushy
- Crumbled blue cheese: like Roquefort or Gorgonzola for a bold creamy tang choose a wedge and crumble yourself for freshest flavor
- Toasted walnuts or pecans: for a rich crunch toasting brings out their natural oils so always use fresh nuts
- Dried cranberries: add color and a sweet-tart touch totally optional but highly recommended for extra interest
- Freshly squeezed lemon juice: from about two lemons makes the vinaigrette bright use firm lemons and roll them first to get the most juice
- Olive oil: for richness choose extra-virgin for best taste
- Dijon mustard: gives the vinaigrette body and kick
- Honey: balances the dressing rounding out tangy and savory notes use mild honey for a gentle sweetness
- Salt and freshly ground black pepper: for seasoning both salad and vinaigrette
Instructions
- Prepare the Vinaigrette:
- Whisk together the lemon juice Dijon mustard honey salt and pepper in a small bowl until combined. Slowly drizzle in olive oil while whisking briskly so the mixture emulsifies into a creamy dressing with no separation. Taste and adjust seasoning as needed. Set aside at room temperature.
- Prep the Greens and Pears:
- Wash your greens thoroughly and spin dry so the salad stays crisp. Arrange them loosely in a large salad bowl. Core the pears just before using then slice thinly keeping skin on for texture and color. Fan the pears over the greens so each serving gets a balance.
- Assemble the Salad:
- Scatter the blue cheese crumbles evenly over greens and pears ensuring a bit in every bite. Sprinkle toasted nuts across the top pressing some lightly into the greens so they do not slide to the bottom. If using dried cranberries toss them in at this stage for vibrant pops.
- Dress and Toss:
- Right before serving drizzle the vinaigrette evenly over the salad using just enough to coat. Gently toss everything with clean hands or salad tongs being careful not to smash the pears or greens. Taste for seasoning and add an extra pinch of salt or more cheese as desired.
- Serve Immediately:
- Transfer the salad to plates or leave it in the bowl for sharing. Garnish with a few reserved blue cheese crumbles and nuts on top for restaurant style presentation.
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Blue cheese is my favorite part and I love trying different varieties each time. I still remember serving this at a family brunch the day my niece was born so now making this salad always feels like a little celebration.
Storage Tips
Leftover salad without dressing can be stored in a sealed container in the fridge for a day though pears may start to brown. Store vinaigrette separately and add just before serving for best texture. If you have leftovers with dressing already tossed eat as soon as possible since greens wilt quickly.
Ingredient Substitutions
No blue cheese Swap it for feta or goat cheese for different tang. Pecans work well instead of walnuts. Apples substitute beautifully for pears when they are in season. Agave or maple syrup can replace honey for vegan needs.
Serving Suggestions
Serve as a starter for roast chicken or fish. For a lunch salad top with grilled chicken or prosciutto for a satisfying main course. A crusty baguette makes this meal complete. The flavors also complement butternut squash soup or a crisp white wine.
Cultural and Historical Context
Fruit and blue cheese salads are a timeless European classic particularly loved in French and Italian kitchens. The Barefoot Contessa version is popular for its simple yet elegant approach emphasizing good ingredients. The combination of sweet pears and tangy cheese has been a favorite for centuries.
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This salad is quick to make but always feels special. Enjoy your next gathering with this vibrant and crowd-pleasing recipe.
Frequently Asked Questions
- → What pears work best for this salad?
Firm but ripe pears such as Bartlett, Anjou, or Bosc hold their shape and deliver sweet flavor.
- → Which variety of blue cheese is ideal?
Roquefort and Gorgonzola provide rich, tangy notes, but any quality blue cheese is suitable.
- → Can I substitute the nuts?
Yes. Toasted pecans or hazelnuts also add delicious crunch and flavor to the salad.
- → What protein can I add?
Grilled chicken or sliced prosciutto both work nicely for a more filling meal.
- → How should I store leftovers?
Keep the salad and vinaigrette separate in the fridge, then combine just before serving.