Pear Salad with Blue Cheese and Rocket Recipe
Introduction
This Pear Salad with Blue Cheese and Rocket is a refreshing combination of sweet, tangy, and savory flavors. Juicy pears, crunchy toasted walnuts, and creamy blue cheese pair beautifully with a tangy honey mustard dressing. It’s a simple yet elegant salad perfect for any season.
Ingredients
- 1 1/2 – 2 pears, any type, juicy and ripe (or nashi pears or sweet apples)
- 3/4 cup walnuts, whole (substitute almonds or pecans)
- 120g / 4oz rocket/arugula lettuce
- 120g / 4oz Roquefort, Gorgonzola, Stilton, or other good blue cheese, creamy but can be crumbled into chunks
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Make the dressing by shaking Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper together in a jar until well combined.
- Step 2: Prepare the pears by halving them, scooping out the cores, then placing each half cut-side down and slicing into 3mm (0.12 inch) thick slices.
- Step 3: Toast the walnuts on a baking tray in a 180°C/350°F oven for 8 minutes, or until fragrant. Leave some whole and break some into halves by hand.
- Step 4: Toss the rocket leaves in a large bowl with 2 tablespoons of the prepared dressing to lightly coat them.
- Step 5: To assemble, layer one-third of the rocket on a platter, scatter one-third of the pear slices, one-third of the toasted walnuts, and one-third of the blue cheese crumbled into chunks. Repeat this layering two more times. Just before serving, drizzle the remaining dressing over the salad.
Tips & Variations
- Try substituting walnuts with toasted pecans or almonds for a different crunch and flavor.
- Add a handful of dried cranberries or pomegranate seeds for a touch of sweetness and color.
- Use a milder blue cheese if you prefer a less intense flavor, such as Danish blue or creamy chèvre with blue veins.
- For extra texture, sprinkle some toasted breadcrumbs or seeds on top just before serving.
Storage
Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Dress the rocket and assemble the salad just before serving to keep it fresh and crisp. Leftover dressing can be refrigerated for up to a week and shaken before use.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use another type of cheese instead of blue cheese?
Yes, you can substitute blue cheese with feta, goat cheese, or even a sharp aged cheddar if you prefer a milder or different flavor profile.
How do I prevent the salad from becoming soggy?
Dress the rocket just before assembling and serving the salad. Keep the fruits and nuts separate until ready to serve to maintain their texture and freshness.
PrintPear Salad with Blue Cheese and Rocket Recipe
A refreshing and elegant Pear Salad with Blue Cheese and Rocket, combining juicy pears, toasted walnuts, peppery rocket, and creamy blue cheese, all brought together with a tangy honey-Dijon dressing. Perfect as a light lunch or a sophisticated starter.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 1/2 – 2 pears, any type, juicy and ripe (or nashi pears or sweet apples)
- 3/4 cup walnuts, whole (substitute with almonds or pecans if preferred)
- 120g / 4 oz rocket/arugula lettuce
- 120g / 4 oz Roquefort, Gorgonzola, Stilton, or other good blue cheese, creamy but can be crumbled into chunks
Dressing Ingredients
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp honey
- 1 1/2 tbsp cider vinegar
- 1 1/2 tbsp vegetable or olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Prepare the Dressing: Combine Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper in a jar with a tight-fitting lid. Shake vigorously until all ingredients are well blended and emulsified.
- Prepare the Pears: Halve the pears and scoop out the core with a spoon. Place the cut face down on a cutting board and slice thinly into approximately 3mm (0.12 inch) slices for an even, delicate texture.
- Toast the Walnuts: Spread the walnuts evenly on a baking tray. Toast in a preheated oven at 180°C / 350°F for about 8 minutes or until they emit a nutty aroma. After toasting, leave some walnuts whole and break some in half using your hands for a mix of textures.
- Dress the Rocket: Place the rocket/arugula in a large bowl and add 2 tablespoons of the prepared dressing. Toss gently to coat the leaves evenly without bruising them.
- Assemble the Salad: On a serving platter, pile one-third of the dressed rocket. Scatter one-third of the pear slices, then one-third of the toasted walnuts, and finally one-third of the blue cheese crumbled into small chunks. Repeat the layering two more times to build a visually appealing salad. Just before serving, drizzle the remaining dressing over the assembled salad for added flavor.
Notes
- Choose a creamy blue cheese like Roquefort, Gorgonzola, or Stilton for the best texture and flavor contrast.
- Using ripe and juicy pears enhances the sweetness and balance of the salad.
- Toasting walnuts brings out their natural oils and intensifies their flavor.
- The salad is best served immediately after dressing to keep the rocket crisp.
Keywords: pear salad, blue cheese salad, rocket salad, arugula salad, toasted walnuts, honey Dijon dressing, fresh fruit salad
