Best 6 Pear Walnut And Bleu Cheese Salad With Maple Dijon Dressing From Nordstroms Cafe Recipes

Are you seeking an exquisite salad recipe that tantalizes your taste buds with a captivating fusion of flavors? Look no further than the renowned "Pear Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Nordstrom's Cafe". This culinary masterpiece weaves together the sweet crispness of pears, the nutty crunch of walnuts, and the tangy sharpness of blue cheese, orchestrated by a delectable maple Dijon dressing. Prepare to embark on a culinary journey as we unveil the secrets to crafting this unforgettable salad, transforming your dining table into a haven of gastronomic delight.

Let's cook with our recipes!

PEAR, DATE AND WALNUT SALAD WITH BLUE CHEESE

Pear, Date and Walnut Salad with Blue Cheese image

This fresh green salad with pears, walnuts, dates and blue cheese is a fresh option for your holiday table! It's a great side salad for fall dinners, too. Recipe yields 4 side salads.

Provided by Cookie and Kate

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil
1 1/2 tablespoons white wine vinegar
1 teaspoon honey or maple syrup
1 teaspoon Dijon mustard
Pinch of salt
Several twists of freshly ground black pepper
1/3 cup chopped raw walnuts
5 to 6 ounces red leaf lettuce, torn into small pieces (about 5 to 6 cups), or spring mix
7 Medjool dates, pitted and sliced thin
2 Bosc* or Bartlett pears, unpeeled and sliced into 1/4-inch thick pieces
1/3 cup crumbled blue cheese (Jennifer used Roquefort; I used a more generic blue cheese option from Whole Foods but I think Gorgonzola would work well, too)

Steps:

To make the dressing: In a small bowl, combine all of the dressing ingredients and whisk to combine. Taste, and adjust if necessary-I added some more mustard and another pinch of salt.
To make the salad: First, toast the walnuts in a medium skillet over medium heat until fragrant, stirring often, about 4 to 5 minutes. Set aside.
In a medium serving bowl, combine the greens, dates, pears and toasted walnuts. When you're ready to serve, drizzle in some dressing (you won't need all of it) and toss until the greens are lightly coated, adding more if necessary. Serve in individual bowls with blue cheese sprinkled on top.

Nutrition Facts : Calories 414 calories, Sugar 39 g, Sodium 313.4 mg, Fat 23.9 g, SaturatedFat 4.7 g, TransFat 0 g, Carbohydrate 49.8 g, Fiber 6.6 g, Protein 5.4 g, Cholesterol 8.4 mg

PEAR, WALNUT AND BLEU CHEESE SALAD WITH MAPLE DIJON DRESSING FROM NORDSTROM'S CAFE RECIPE - (4.8/5)

Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Nordstrom's Cafe Recipe - (4.8/5) image

Provided by AliceV

Number Of Ingredients 27

Ingredients

For the Salad:
Mesclun greens, 4-6 cups
2 pears, peeled and chopped (toss with some lemon juice to keep them from discoloring if necessary)
1/4 cup thinly sliced red onion rings, halved (optional)
1/3 cup crumbled Gorgonzola cheese
2/3 cup Maple Candied Walnuts or Pecans (in a pinch, just toast some nuts), roughly chopped
For the Maple Candied Walnuts or Pecans:
1 tablespoon butter
1 tablespoon maple syrup
pepper to taste
1/2 cup pecan or walnut halves
For Maple Dijon Vinaigrette:
3/4 cup olive oil
1/4 cup cider vinegar
1/4 cup maple syrup
2 Tbsp Dijon mustard
1 Tbsp garlic, minced
pepper to taste
For Nordstrom's Champagne Vinaigrette:
1 tablespoon chopped shallot
1 tablespoon Dijon mustard
2 tablespoons sugar
1 teaspoon minced garlic
1/2 cup Champagne wine vinegar
1 1/2 cups salad oil
3/4 teaspoon salt
1/2 teaspoon white pepper

Steps:

To Make Candied Walnuts: Melt the butter in a pan Mix in the maple syrup and pepper Add the pecans and toss to coat Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn. Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary. To Make either Dressing: Mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.

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

Ingredients

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

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 to 6 servings (10 cups)

Number Of Ingredients 11

Ingredients

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 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

Ingredients

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

PEAR-WALNUT SALAD WITH ARTISAN BLEU CHEESE

Pear-Walnut Salad With Artisan Bleu Cheese image

I used mixed greens, pears, honey and bleu cheese-all from Oregon sources in this salad. For alternate versions, try two different varieties of pears. For example, I tested Forelle and Anjou pears. Rogue Creamery artisan cheesemaker supplied the bleu cheese (in particular their Smokey Blue), too. A light dressing tops it off. From a local source. Makes 6 small dinner salads. A perfect salad for a brunch or light meal. Happy 2009!

Provided by COOKGIRl

Categories Pears

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 cups assorted greens
2 medium pears, thinly sliced (any variety, read intro)
1/4 cup chopped walnuts, toasted
1/2 cup artisan blue cheese
2 tablespoons honey (soften the honey if necessary to make it easier to whisk) or 2 tablespoons agave nectar (soften the honey if necessary to make it easier to whisk)
2 teaspoons fresh lemon juice
salt, to taste
cracked black pepper, to taste

Steps:

In a salad bowl, lightly toss the greens with the pears.
In a small non-reactive bowl, combine the honey and lemon juice. Whisk with the salt and pepper, to taste.
Pour the dressing over the the greens and pears and toss .
Arrange the salad on six individual salad plates.
Garnish with the walnuts and bleu cheese.
Easy!

Nutrition Facts : Calories 127.7, Fat 6.5, SaturatedFat 2.4, Cholesterol 8.4, Sodium 157.9, Carbohydrate 16, Fiber 2.2, Sugar 11.8, Protein 3.4

Tips:

For the best flavor, use ripe pears that are slightly firm to the touch.
If you don't have bleu cheese, you can substitute another strong-flavored cheese, such as Gorgonzola or Roquefort.
To make the salad ahead of time, assemble it and then store it in the refrigerator for up to 2 hours. Just be sure to add the dressing right before serving.
This salad is also delicious with grilled chicken or salmon.

Conclusion:

This pear, walnut, and bleu cheese salad with maple-Dijon dressing is a delicious and refreshing salad that's perfect for any occasion. It's made with a variety of fresh ingredients, including crisp pears, crunchy walnuts, and tangy bleu cheese. The maple-Dijon dressing adds a sweet and savory flavor that ties all the ingredients together. This salad is sure to be a hit at your next potluck or party.