Best 20 Pear Blue Cheese Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you looking for a delectable and elegant salad that combines the subtle sweetness of pears with the bold flavor of blue cheese? Our article offers a curated selection of the best pear blue cheese salad recipes that showcase this classic flavor combination. From sophisticated restaurant-style creations to simple yet delicious homemade salads, you'll find a recipe that suits your taste and skill level. Our recipes feature fresh, seasonal pears, creamy blue cheese, and an array of crisp greens, nuts, and dressings. Whether you're hosting a dinner party or simply seeking a satisfying lunch or dinner option, our article will guide you through the delightful world of pear blue cheese salads.

Here are our top 20 tried and tested recipes!

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

This salad brings together ingredients that really enhance each other, and the dressing packs a perfect punch with maple syrup, brown sugar, and apple cider vinegar. It's a favorite in my family!

Provided by SPERL25

Categories     Salad     Green Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 12

1 (10 ounce) bag mixed field greens
½ cup sliced red onion
1 Bosc pear, cored and sliced
½ cup chopped candied pecans
½ cup crumbled blue cheese
¼ cup maple syrup
⅓ cup apple cider vinegar
½ cup mayonnaise
2 tablespoons packed brown sugar
¾ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup walnut oil

Steps:

  • Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
  • To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.

Nutrition Facts : Calories 397.1 calories, Carbohydrate 25.3 g, Cholesterol 15.4 mg, Fat 30.2 g, Fiber 3.3 g, Protein 8 g, SaturatedFat 5.8 g, Sodium 630.7 mg, Sugar 17.9 g

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Spring salad topped with red onion, candied pecans, blue cheese crumbles and a zesty homemade dressing.

Provided by Elyse

Yield 8

Number Of Ingredients 12

1 (10 ounce) package spring salad mix
1 red onion (thinly sliced)
1 Barlett pear (diced)
1/2 cup candied pecans
1/2 cup blue cheese crumbles
1/4 cup maple syrup
1/3 cup apple cider vinegar
1/2 cup mayonnaise
2 Tablespoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil

Steps:

  • Place salad in a large bowl.
  • Top with onion, pear, pecans and blue cheese. Toss until combined.
  • Place all dressing ingredients in a blender and blend until smooth.
  • Pour dressing over salad and toss to coat, or serve on the side.

Nutrition Facts : Servingsize 1 serving, Calories 1852 kcal, Fat 157 g, SaturatedFat 33 g, Cholesterol 97 mg, Sodium 3882 mg, Carbohydrate 102 g, Sugar 74 g, Protein 17 mg

BABY GREENS, PEAR, WALNUT, AND BLUE CHEESE SALAD



Baby Greens, Pear, Walnut, and Blue Cheese Salad image

An easy Baby Greens Salad recipe

Categories     Salad     Fruit     Leafy Green     Mustard     Nut     Side     No-Cook     Quick & Easy     Blue Cheese     Pear     Walnut     Fall     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 first-course servings

Number Of Ingredients 9

3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 medium shallot, minced
1 1/2 teaspoons chopped fresh thyme
1/2 cup olive oil
1 5-ounce bag mixed baby greens
2 large ripe pears, halved, cored, thinly sliced lengthwise
1 cup crumbled blue cheese
1 cup walnuts, toasted, coarsely chopped

Steps:

  • Whisk first 4 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
  • Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear slices, dividing equally. Sprinkle with cheese and walnuts. Drizzle lightly with remaining dressing and serve.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
1 tablespoon cider vinegar
2 teaspoons whole-grain mustard
1/4 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)

Steps:

  • Preheat oven to 350 degrees F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
  • Trim the stems of the watercress and arugula. Wash and dry the leaves.
  • Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  • Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.

PEAR & BLUE CHEESE SALAD



Pear & Blue Cheese Salad image

This crisp fall salad gets its tartness from fresh pears, an extra crunch from pecans and a hint of creaminess from blue cheese. It's simple, but always impresses. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 10 servings.

Number Of Ingredients 5

12 cups torn romaine
2/3 cup balsamic vinaigrette
2 medium pears, sliced
2/3 cup crumbled blue cheese
2/3 cup glazed pecans

Steps:

  • Place romaine in a large bowl. Drizzle with vinaigrette; toss to coat. Top with pears, cheese and pecans. Serve immediately.

Nutrition Facts : Calories 133 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 324mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TANGY PEAR AND BLUE CHEESE SALAD



Tangy Pear and Blue Cheese Salad image

Romaine, blue cheese, chopped pears, walnuts, and red onions, combined with a tangy dressing, make this salad unforgettable. It is a sure hit worth trying!

Provided by LARAL

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 10

⅓ cup ketchup
½ cup distilled white vinegar
¾ cup white sugar
2 teaspoons salt
1 cup canola oil
2 heads romaine lettuce, chopped
4 ounces crumbled blue cheese
2 pears - peeled, cored and chopped
½ cup toasted chopped walnuts
½ red onion, chopped

Steps:

  • In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
  • In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

Nutrition Facts : Calories 627 calories, Carbohydrate 43.3 g, Cholesterol 14.2 mg, Fat 49.7 g, Fiber 4.9 g, Protein 7.5 g, SaturatedFat 6.9 g, Sodium 1197.4 mg, Sugar 35.5 g

ROMAINE SALAD WITH PEAR, SMOKED BLUE CHEESE, AND CANDIED PECANS



Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans image

Provided by Martina McBride

Time 35m

Yield 6 servings

Number Of Ingredients 14

1/4 cup sugar
1/2 cup pecan halves
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
2 romaine hearts, torn (about 6 cups)
2 ripe pears, thinly sliced or chopped (about 3/4 cup)
5 ounces smoked blue cheese, crumbled
1 avocado, diced
4 thinly sliced green onions (about 1/2 cup)

Steps:

  • Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
  • Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
  • Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.

ASIAN PEAR SALAD WITH TAMARI PECANS AND MAYTAG BLUE CHEESE



Asian Pear Salad with Tamari Pecans and Maytag Blue Cheese image

Ever since American chefs discovered the amazing food marriage of tree fruits and blue cheese, they have served the two in many forms. Pears are classic, but nearly all tree fruits work well. Go through the seasons: cherries, peaches, plums, apples, and then pears. As much as I like them all, pears remain my favorite. For this salad, I like crisp, moist Asian pears (also called Japanese pears), which can be sliced ahead of time because they don't brown easily. They are also fairly easy to find. null The blue cheese clearly is the dominant ingredient. You don't usually think of cheese with Asian flavors, but in this preparation, it's dynamite. Everything works here: The tamari takes the pecans to a new taste level, and the bitter greens and the reduced pear juice dressing provide just the right spark for this rich, sweet and salty salad.

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons pear or cider vinegar
4 teaspoons Pear Syrup, recipe follows
1 teaspoon Extra-Virgin O Lemon Oil or unflavored extra-virgin olive oil
6 cups mixed bitter salad greens, such as baby mustard, lovage, arugula, dandelion, and mizuna
1/4 cup chopped Tamari Pecans, recipe follows
1/4 cup dried currants or chopped raisins
1/4 cup crumbled chilled blue cheese (recommended: Maytag)
Salt and freshly ground black pepper
1 ripe Asian pear, cored, peeled and thinly sliced
3 cups pear juice
1 tablespoon tamari sauce
2 teaspoons molasses
Cayenne pepper and salt
1 cup pecan halves

Steps:

  • In a small bowl, combine the vinegar and syrup. Whisk in the oil and set aside.
  • In a large bowl, combine the greens, pecans and currants. Sprinkle with the cheese and season lightly with salt and pepper. Whisk the dressing again and drizzle it over the salad.
  • Toss the salad gently and briefly; you do not want the cheese to crumble any further and clump together.
  • Divide the salad among 4 chilled salad plates. Fan the pear slices over each serving.
  • Put the pear juice in a saucepan and set over medium heat. Bring to a simmer and skim the thick foam that rises to the surface.
  • Reduce the heat to low and simmer very gently, skimming occasionally, for 30 to 45 minutes, or until the juice reduces to the consistency of maple syrup.
  • Let cool to room temperature. Use now or cover and refrigerate for up to 3 weeks.
  • Preheat the oven to 350 degrees F.
  • In a shallow bowl, stir the tamari and molasses together to blend. Season with cayenne and salt, to taste.
  • Add the pecans and toss until they are coated. Transfer the pecans to a clean kitchen towel and let drain briefly.
  • Spread the pecans on a wire rack set on a baking sheet and roast for about 10 minutes, or until fairly dry and toasted.
  • Remove from the oven and let cool completely on the rack. Chop the pecans into 1/4-inch pieces.

PEAR AND BLUE CHEESE SALAD



Pear and Blue Cheese Salad image

Toasting the walnuts gives this quick-fix salad an extra-special touch!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 2

Number Of Ingredients 10

2 cups bite-size pieces romaine lettuce
1/2 red pear, thinly sliced
2 tablespoons crumbled blue cheese
2 tablespoons coarsely chopped walnuts, toasted
2 tablespoons walnut, olive or vegetable oil
1 1/2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped

Steps:

  • In medium bowl, mix all salad ingredients.
  • In tightly covered container, shake all vinaigrette ingredients until well blended. Add to salad; toss to mix.

Nutrition Facts : Calories 240, Carbohydrate 10 g, Cholesterol 5 mg, Fat 4, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 180 mg

ARUGULA SALAD WITH PEAR, BLUE CHEESE AND APRICOT VINAIGRETTE



Arugula Salad with Pear, Blue Cheese and Apricot Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

2 bunches arugula, washed and dried, stems trimmed (Look for 5 or 6 ounce sacks of washed and trimmed arugula leaves, available in some markets)
1 head bibb lettuce, torn
1 ripe pear, thinly sliced
1/2 lemon, juiced
8 ounces Maytag or other blue cheese, crumbled
2 tablespoons white wine vinegar
1/4 cup apricot all fruit spread, found near jams and jellies (preferred brand Polaner)
1/3 cup extra-virgin olive oil, eyeball the amount
Salt and freshly ground black pepper

Steps:

  • Combine arugula leaves and bibb lettuce in a salad bowl. Squeeze a little lemon juice over pear slices to keep them from browning. Arrange them on top of lettuces. Top salad with blue cheese crumbles. Combine vinegar and apricot preserves. Stream in oil as you whisk dressing. Pour dressing over salad, season with salt and black pepper, to taste, and serve.

CHICKEN PEAR SALAD WITH BLUE CHEESE



Chicken Pear Salad with Blue Cheese image

Provided by Food Network

Categories     main-dish

Time 10m

Yield About 2 1/2 cups per serving

Number Of Ingredients 8

6 cups torn salad greens or chopped romaine
1/2 cup reduced-calorie, fat-free or regular blue cheese salad dressing
1 1/4 cups cooked chicken strips
1 medium yellow or green bell pepper, thinly sliced
1 can (15 oz.) Del Monte® Lite Sliced Pears, drained
(Optional) 1 oz. crumbled blue cheese (about 1/4 cup total)
(Optional) coarsely ground black pepper
(Optional) chopped walnuts

Steps:

  • 1. Arrange equal amounts of the salad greens on each of 4 dinner plates.
  • 2. Spoon equal amounts of the dressing evenly over all.
  • 3. Top with the chicken, onions and pears. Sprinkle evenly with the blue cheese and black pepper, if desired.
  • For additional flavor and texture: Add 1/2 cup dried cranberries or unsweetened cherries on top with 2 ounces thinly sliced red onion (about 1/2 cup).
  • For a lighter version: Use reduced fat blue cheese and fat-free dressing.

BLUE CHEESE SALAD WITH ONION AND PEAR



Blue Cheese Salad with Onion and Pear image

This pretty and flavorful salad with a contrast of texture is refreshing and versatile...a nice accompaniment to a variety of entrees. Using this list of ingredients as a base for two, it can easily be increased to serve many more.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

3 cups torn leaf lettuce
1 can (8-1/2 ounces) pear halves, drained
2 thin slices red onion, separated into rings
3 tablespoons crumbled blue cheese
3 tablespoons chopped walnuts
1/4 cup olive oil
2 tablespoons raspberry vinegar
2 teaspoons maple syrup
1/4 teaspoon Dijon mustard
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

Steps:

  • Divide lettuce between two salad plates. Top with pears, onion, blue cheese and walnuts. In a small bowl, whisk oil, vinegar, syrup, mustard, garlic powder and onion powder until blended. Drizzle over salads.

Nutrition Facts :

SPINACH, PEAR, AND BLUE CHEESE SALAD



Spinach, Pear, and Blue Cheese Salad image

Categories     Salad     Cheese     Pear     Spinach

Yield serves 4

Number Of Ingredients 7

2 ripe but firm Bartlett pears, peeled
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 bunch spinach, washed well and dried
4 ounces blue cheese, sliced or crumbled
3 tablespoons sliced almonds

Steps:

  • With a vegetable peeler or sharp paring knife, shave the pears, rotating the fruit as you work to form thin, even pieces.
  • In a small bowl, whisk together lemon juice and oil; season with salt and pepper. Divide spinach, pears, and blue cheese among four serving plates; sprinkle with almonds and drizzle with lemon vinaigrette. Serve immediately.

BACON, PEAR, AND BLUE CHEESE SALAD



Bacon, Pear, and Blue Cheese Salad image

Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served alongside.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

4 cups apple cider, or juice
1 small baguette, cut diagonally into 12 slices (1/2 inch each)
8 tablespoons (1 stick) unsalted butter, melted
9 Seckel pears
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 thick slabs bacon (6 ounces each), cut crosswise into 1-inch squares
2 watercress, washed and large stems removed
1/2 pound blue cheese

Steps:

  • Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
  • Preheat the oven to 400 degrees. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
  • Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
  • While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and saute until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
  • Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.

PEAR & WALNUT SALAD W/CREAMY BLEU (BLUE) CHEESE DRESSING



Pear & Walnut Salad W/Creamy Bleu (Blue) Cheese Dressing image

This salad is a little different from most pear and walnut salads as it has a creamy bleu cheese dressing, not a vinaigrette. The creaminess of the dressing, the sweetness of the pears, the crunch from the glazed walnuts and a little zip from the dried cranberries make this a very unique and tasty salad. I started making it this way a few years ago, and everyone loved it, so it is a staple in our house now. The combination of the flavors is awesome. I hope you enjoy it as much as we do!

Provided by TheShields

Categories     Cheese

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
1 cup sour cream
1 tablespoon lemon juice
4 ounces blue cheese (crumbled)
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 head romaine lettuce
1 head red leaf lettuce
2 pears (sliced)
1/2 cup glazed walnuts (I use Emerald brand, this is an approximate measurement, adjust to your tastes)
1/2 cup dried cranberries (I use Ocean Spray Craisins, this is an approximate measurement, adjust to your tastes)

Steps:

  • In a medium bowl, whisk together the mayo, sour cream and lemon juice until smooth.
  • Fold in the bleu cheese crumbles and add salt and pepper.
  • Refrigerate until ready to use.
  • Tear a combination of the romaine and red leaf lettuce into individual serving bowls or onto plates and top with the bleu cheese dressing.
  • Place the pear slices on top of the dressing and finish each salad with the glazed walnuts and a sprinkling of cranberries.

Nutrition Facts : Calories 324.2, Fat 24.7, SaturatedFat 7.9, Cholesterol 33.2, Sodium 501.2, Carbohydrate 22.4, Fiber 4.6, Sugar 10.2, Protein 6.7

CHICKEN WITH PEAR AND BLUE CHEESE SALAD



Chicken With Pear and Blue Cheese Salad image

I discovered this recipe in a cook book I recently purchased. It sounds delicious! I have not tried it, but I have chosen to share the recipe with you. Cook time is marinade time for the chicken. Hope you enjoy!

Provided by Bobtail

Categories     One Dish Meal

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 18

2 ounces olive oil
6 shallots, sliced
1 clove garlic, crushed
2 tablespoons chopped fresh tarragon
1 tablespoon English mustard
6 boneless skinless chicken breasts
1 tablespoon flour
2/3 cup chicken stock
1 apple, diced finely
1 tablespoon chopped walnuts
1 tablespoon heavy cream
salt and pepper
3 1/2 cups cooked rice
2 large pears, diced
1 cup blue cheese, diced
1 red bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon sesame oil

Steps:

  • In a deep bowl, mix olive oil, shallots, garlic, tarragon and mustard.
  • Salt and pepper to taste.
  • Place the chicken breasts in this mixture, coating well.
  • Chill for 4 hours.
  • Drain the chicken, reserving the marinade.
  • Quickly fry the chicken in a deep non-stick pan for 4 minutes on each side.
  • Transfer the chicken to a large serving platter.
  • Add the marinade to the pan, bring to a boil and sprinkle with the flour.
  • Add the chicken stock, apples and walnuts.
  • Gently simmer for 5 minutes.
  • Return the chicken to the pan with the sauce in it.
  • Add the heavy cream and cook for 2 minutes.
  • Mix the salad ingredients together and place a small amount on each plate.
  • Top each plate with a chicken breast and a spoonful of the sauce.
  • Serve immediately.

Nutrition Facts : Calories 570.9, Fat 22.8, SaturatedFat 7.1, Cholesterol 89.5, Sodium 434.9, Carbohydrate 53.9, Fiber 4, Sugar 10.8, Protein 37.6

CARAMELISED PEAR AND ROCKET (ARUGULA) SALAD WITH BLUE CHEESE



Caramelised Pear and Rocket (Arugula) Salad With Blue Cheese image

This is just so simple and easy to do but is full of flavour as well. I did use pine nuts when I made this and they worked out quite well. I would suggest a good robust blue for this or Gorgonzola.

Provided by Latchy

Categories     Salad Dressings

Time 11m

Yield 4 serving(s)

Number Of Ingredients 7

60 g butter
3 tablespoons white wine vinegar
1 tablespoon palm sugar (can use brown sugar)
2 firm brown pears (quartered and cored)
1/2 cup walnuts
100 g rocket (arugula)
150 g soft blue cheese, sliced

Steps:

  • Place the butter, vinegar and sugar in a frying pan over medium heat.
  • When butter is melted add the pear and walnuts and cook for 4-6 minutes until the pear is just soft.
  • Place the rocket on serving plates and top with the pear and walnuts.
  • Spoon over the pan juices and top with the blue cheese.

QUICK BLUE CHEESE PEAR SALAD



Quick Blue Cheese Pear Salad image

Made with just five ingredients, this special salad from Ginger Smiser of Blanco, Texas is a cinch to put together. Chopped pear balances the rich blue cheese while almonds lend crunch and sweetness. Add a drizzle of dressing, and you're done!

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

3 cups hearts of romaine salad mix
1 large pear, chopped
1/3 cup slivered almonds
1/2 cup crumbled blue cheese
1/3 cup Italian salad dressing

Steps:

  • In a large bowl, combine the salad mix, pear, almonds and blue cheese. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts :

PEAR, BLUE CHEESE & CANDIED PECAN SALAD



PEAR, BLUE CHEESE & CANDIED PECAN SALAD image

Categories     Fruit     Leafy Green     Bake     Low Carb

Yield 8-10 servings

Number Of Ingredients 20

Salad:
Mixed Spring Greens (1 cup per person)
Crumbled Blue Cheese
Pear, cored & cubed (1/2 pear per person)
Candied Pecans (see instructions below)
Vinaigarette (see instructions below)
Pecans:
1/3 cup sugar
1/4 cup butter
1/4 cup orange juice
1 1/4 tsp cinnamon
3/4 tsp salt
1.2 tsp cayenne pepper
Vinaigarette Salad Dressing:
1/2 cup olive oil
1 tsp minced shallots
3 TBL balsamic vinegar (1/2 cup)
1/4 tsp salt
1/8 tsp white pepper
SHORTCUT: use bottled balsamic vinaigarette

Steps:

  • Heat sugar, butter, OJ & spices. Melt and toss in nuts,stir to cover. Spread on a lined cookie sheet. Bake at 250 degrees for 45 minutes, turn w/ flipper every 15 minutes. Separate pecans while warm and Cool on wax paper. They will store for weeks in an airtight container. Portion spring greens on plates, add cubed pears, sprinkle with crumbled blue cheese and candied pecans, top with salad dressing -serve

POACHED PEAR SALAD WITH BLUE CHEESE AND CHAMPAGNE VINAIGRETTE



Poached Pear Salad With Blue Cheese and Champagne Vinaigrette image

This is a nice salad dish for the holiday season or special dinner. Much of this can be made ahead...a real time-saver! They suggest saving the poaching liquid for a spiced-wine spritzer or served warm as mulled wine. I tried the wine spritzer and it was very refreshing. From Bon Appetit December, 2009.

Provided by Scoutie

Categories     Salad Dressings

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

1 (750 ml) bottle dry red wine
1 cup orange juice
1 cup sugar
2 tablespoons crystallized ginger, chopped
1 cinnamon stick, broken in half
4 bosc pears, firm, peeled, halved lengthwise, cored
1/4 cup shallot, minced (about 1 large)
3 tablespoons champagne vinegar or 3 tablespoons white wine vinegar
1/2 teaspoon Dijon mustard
1/2 cup olive oil, extra-virgin
12 cups mixed baby greens (from two 5-ounce packages)
1 cup walnut pieces, toasted
1 cup blue cheese, crumbled (about 5 ounces)

Steps:

  • PEARS:.
  • Bring first 5 ingredients to boil in large wide saucepan over medium-high heat, stirring until sugar dissolves.
  • Add pear halves, cut side down. Return syrup to boil.
  • Reduce heat to medium-low; simmer uncovered until pears are tender, 20 to 25 minutes. Cool completely.
  • DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Drain pears.
  • Leaving top 1 inch intact (at narrow end), cut each pear half lengthwise into thin slices.
  • Gently press on pear halves to fan slightly.
  • VINAIGRETTE AND SALAD:.
  • Whisk shallot, vinegar, and mustard in small bowl to blend.
  • Gradually whisk in 1/2 cup oil.
  • Season vinaigrette to taste with salt and pepper.
  • DO AHEAD Can be made 1 day ahead. Cover and refrigerate.
  • Place greens in large bowl. Toss with enough vinaigrette to coat.
  • Mound greens on plates.
  • Arrange 1 pear half atop greens on each plate.
  • Sprinkle with walnuts and cheese.
  • Drizzle with more vinaigrette, if desired, and serve.

Tips:

  • For the best flavor, choose ripe pears that are slightly firm to the touch.
  • If you don't have blue cheese on hand, you can substitute another type of strong cheese, such as Gorgonzola, Roquefort, or Stilton.
  • To make the dressing, you can use either red wine vinegar or white wine vinegar. If you prefer a sweeter dressing, you can add a teaspoon of honey or maple syrup.
  • If you're short on time, you can use pre-cooked bacon. Just be sure to drain it well before adding it to the salad.
  • To add a touch of crunch, you can sprinkle some chopped walnuts or almonds on top of the salad.

Conclusion:

Pear and blue cheese salad is a delicious and refreshing salad that's perfect for any occasion. It's easy to make and can be tailored to your own preferences. So next time you're looking for a light and flavorful salad, give this recipe a try.

Related Topics