Barefoot Contessa Pear Blue Cheese (Print Version)
Ripe pears, blue cheese, and walnuts combine for a vibrant salad with zesty lemon vinaigrette.
# Ingredients:
→ Salad
01 -
6 cups mixed salad greens (arugula, spinach, or mesclun mix)
02 -
2 ripe pears, thinly sliced
03 -
120 grams crumbled blue cheese (such as Roquefort or Gorgonzola)
04 -
60 grams toasted walnuts or pecans
05 -
30 grams dried cranberries (optional)
→ Vinaigrette
06 -
60 milliliters freshly squeezed lemon juice
07 -
60 milliliters olive oil
08 -
5 milliliters Dijon mustard
09 -
15 milliliters honey
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and black pepper.
02 -
Slowly pour in the olive oil while whisking continuously until the vinaigrette forms a smooth emulsion.
03 -
Arrange the mixed greens in a large serving bowl.
04 -
Distribute sliced pears and crumbled blue cheese evenly over the greens.
05 -
Sprinkle toasted walnuts or pecans and dried cranberries over the salad.
06 -
Drizzle vinaigrette over the salad and gently toss until all ingredients are lightly coated.
07 -
Present immediately, garnishing with additional blue cheese or walnuts if desired.
# Notes:
01 -
Use firm yet ripe pears for optimal texture and flavor.
02 -
Enhance the salad by adding grilled chicken or thinly sliced prosciutto.