Description
A classic Ina Garten-inspired salad featuring sweet ripe pears, tangy blue cheese, toasted walnuts, and baby greens tossed in a light Dijon vinaigrette.
Ingredients
- 2 ripe but firm Bartlett or Anjou pears
- 1/2 cup walnut halves
- 5 ounces mixed baby greens (about 6 cups)
- 4 ounces good blue cheese, such as Roquefort or Gorgonzola, crumbled
- 3 tablespoons good olive oil
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Place the walnuts on a sheet pan and toast for 8 to 10 minutes, until fragrant. Set aside to cool.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
- Core the pears and cut them into thin slices or wedges. If desired, toss the pear slices gently with a little of the vinaigrette to prevent browning.
- In a large salad bowl, combine the baby greens, toasted walnuts, and crumbled blue cheese. Add the pear slices.
- Drizzle the dressing over the salad and toss gently to coat. Serve immediately.
Notes
You can customize the seasonings to taste. For a variation, try adding dried cranberries or substituting candied pecans for the walnuts. The dressing can be made ahead and refrigerated; bring to room temperature before using.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Salad
- Cuisine: American