Pear Salad with Blue Cheese and Rocket
A refreshing and delightful salad combining sweet pears, creamy blue cheese, and peppery rocket, perfect for any occasion.
Ingredients
Salad Ingredients
- 1.5 - 2 pieces pears (any type, juicy and ripe or nashi pears or sweet apples) Choose ripe pears for the best flavor.
- 3/4 cup walnuts (whole; can substitute with almonds or pecans) Toast for added flavor.
- 120 g rocket/arugula lettuce Fresh rocket is essential for peppery flavor.
- 120 g blue cheese (such as roquefort, gorgonzola, or stilton) Use creamy cheese but crumble into chunks.
Dressing Ingredients
- 1.5 tbsp Dijon mustard For tanginess.
- 1.5 tbsp honey Can be substituted with maple syrup for a vegan option.
- 1.5 tbsp cider vinegar For acidity.
- 1.5 tbsp vegetable or olive oil Use quality oil for the best flavor.
- 1/4 tsp salt Adjust to taste.
- 1/8 tsp black pepper Freshly ground is preferable.
Instructions
Dressing Preparation
- Shake the dressing ingredients (Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper) in a jar until combined.
Prepare Pears
- Halve the pears and scoop out the core. Place them cut side down and slice into thin 3mm (0.12 inch) slices.
Toast Walnuts
- Spread the walnuts on a tray and toast them in a 180°C (350°F) oven for about 8 minutes, or until they smell nutty. Leave some whole and break others in half.
Dress Rocket
- In a large bowl, toss the rocket with 2 tablespoons of the dressing.
Assemble Salad
- Pile one-third of the rocket on a platter. Scatter one-third of the pears, walnuts, and blue cheese. Repeat this two more times.
- Drizzle the remaining dressing over the salad just before serving.
Notes
Serve as a centerpiece for your dining table or enjoy on its own. Best served fresh; store leftovers in an airtight container in the refrigerator for up to 1 day. Keep the dressing separate until ready to serve.