📝 About This Recipe
This sophisticated salad is a masterclass in balancing contrasting textures and flavors, featuring buttery ripe pears against the sharp, salty tang of premium blue cheese. Inspired by the orchards of the Pacific Northwest, it celebrates the pome fruit season with a vibrant medley of crisp greens and crunchy, maple-glazed walnuts. The addition of a bright champagne vinaigrette ties the earthy and sweet components together for a starter that is as elegant as it is satisfying.
🥗 Ingredients
The Salad Base
- 5 cups Mixed Baby Greens (loosely packed; a mix of arugula and radicchio works beautifully)
- 2 large Anjou or Bosc Pears (ripe but firm, thinly sliced lengthwise)
- 1 tablespoon Lemon Juice (to toss with pears to prevent browning)
- 4 ounces Gorgonzola Dolce or Roquefort (crumbled into bite-sized chunks)
- 1/4 cup Pomegranate Arils (for a pop of color and acid)
Maple Candied Walnuts
- 1 cup Walnut Halves (raw)
- 2 tablespoons Maple Syrup (pure Grade A syrup)
- 1/4 teaspoon Cinnamon (ground)
- 1/8 teaspoon Sea Salt (fine grain)
Champagne Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality, fruity profile)
- 2 tablespoons Champagne Vinegar (can substitute with White Wine Vinegar)
- 1 teaspoon Dijon Mustard (smooth)
- 1 teaspoon Honey (clover or wildflower)
- 1 small Shallot (very finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Kosher Salt (adjust to taste)
👨🍳 Instructions
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1
Preheat a small non-stick skillet over medium heat to prepare the candied walnuts.
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2
Add the walnut halves, maple syrup, cinnamon, and sea salt to the skillet. Stir constantly for 3-5 minutes until the syrup bubbles and coats the walnuts in a shiny, sticky glaze.
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3
Immediately transfer the glazed walnuts to a piece of parchment paper. Separate them with a fork so they don't cool in a single clump, and let them harden completely.
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4
In a small glass jar or bowl, combine the minced shallot and champagne vinegar. Let it sit for 5 minutes to macerate the shallots, which softens their raw bite.
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5
Whisk in the Dijon mustard, honey, salt, and pepper until well combined.
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6
Slowly drizzle in the olive oil while whisking vigorously to create a stable emulsion. Set the dressing aside.
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7
Core the pears and slice them into 1/4-inch thick wedges. Toss them gently in a small bowl with the lemon juice to maintain their bright color.
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8
In a large, wide wooden salad bowl, place the mixed greens. Drizzle with half of the dressing and toss lightly to coat the leaves evenly.
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9
Arrange the pear slices over the greens in a decorative circular pattern.
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10
Carefully crumble the blue cheese over the pears, ensuring some larger chunks remain for texture.
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11
Roughly chop the cooled candied walnuts and scatter them generously over the salad.
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12
Finish by sprinkling the pomegranate arils across the top for a festive touch.
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13
Drizzle the remaining dressing over the toppings and serve immediately while the walnuts are crunchy and the pears are fresh.
💡 Chef's Tips
Choose pears that give slightly at the neck when pressed; if they are too soft, they will turn mushy in the salad. To prevent the blue cheese from becoming a paste, keep it chilled until the very moment you are ready to crumble it onto the salad. If you don't like walnuts, pecans or slivered almonds make excellent substitutes for the candied element. For a vegan version, omit the cheese or use a cashew-based blue cheese alternative and swap honey for agave. Always dress the salad at the last possible second to prevent the delicate greens from wilting under the acidity of the vinegar.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled glass of Sauvignon Blanc or a dry Prosecco. Serve alongside a roasted pork tenderloin or grilled chicken breast for a complete meal. Accompany with a basket of warm, crusty sourdough bread and salted butter. This makes a stunning first course for a Thanksgiving or holiday dinner party. For a lighter lunch, add some sliced prosciutto or salty ham on the side.