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Pear And Blue Cheese Salad

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salads•french•vegetarian, gluten-free
20 minutes•4 servings•

Ingredients

  • 1/2 cup walnut halves
  • 1 tbsp shallot – finely minced
  • 1 1/2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper – freshly ground
  • 3 tbsp extra-virgin olive oil
  • 1 pound ripe pears – cored and thinly sliced (~3 medium pears)
  • 1 tbsp lemon juice – freshly squeezed
  • 5 ounces baby arugula
  • 4 ounces blue cheese – crumbled
Pear And Blue Cheese Salad

Instructions

1. Toast the walnut halves in a dry skillet over medium heat, stirring often, until fragrant and lightly darkened, 5–7 minutes. Transfer to a plate to cool.

2. In a large mixing bowl, whisk the minced shallot, white wine vinegar, Dijon mustard, honey, kosher salt, and black pepper. Slowly drizzle in the extra-virgin olive oil while whisking until the dressing is emulsified.

3. Quarter, core, and thinly slice the pears, then toss them with the lemon juice to prevent browning.

4. Add the baby arugula, pears, and cooled walnuts to the bowl with the dressing. Toss gently until everything is lightly and evenly coated.

5. Scatter the crumbled blue cheese over the salad and toss once more very gently, or leave the cheese on top. Taste and adjust seasoning if needed. Serve immediately.

Pear and Blue Cheese Salad brings together the sweet juiciness of ripe pears, the tangy-salty richness of blue cheese, and the peppery bite of tender arugula. Toasted walnuts add a warm, nutty crunch, while a bright vinaigrette ties the flavors together without overpowering the fruit. The result is a salad that is both elegant and satisfying, with contrasting textures and balanced sweet-savory notes.

This pairing is rooted in European tradition, especially in French bistro cooking where pears and Roquefort have long shared the plate. Over time, the combination spread across Europe and North America, appearing with different greens and nuts but retaining its core identity. Today it’s a seasonal favorite in autumn and winter when pears are at their peak, but its timeless balance makes it welcome any time of year.