Ingredients
- 2 ripe pears (Bartlett or Bosc), cored and sliced
- 4 oz blue cheese, crumbled
- 6 cups mixed greens or arugula
- 1 shallot, finely chopped
- ¾ cup high-quality extra virgin olive oil
- ¼ cup balsamic vinegar
- ½ cup toasted walnuts
- Salt and pepper, to taste
Instructions
- Rinse and dry the fresh greens.
- Core and slice the pears into thin wedges.
- Crumble the blue cheese into bite-sized pieces.
- Toast the walnuts in a skillet over medium heat for about 3-4 minutes or until fragrant.
- In a small bowl, whisk together the shallots, balsamic vinegar, olive oil, salt, and pepper until emulsified.
- In a large bowl, gently mix the greens, pears, and walnuts. Drizzle with the vinaigrette and toss to coat.
- Top with crumbled blue cheese and add salt and pepper to taste.
- Serve immediately or store the vinaigrette separately until ready to assemble.
Notes
Best served fresh. Store leftovers without vinaigrette to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian