As you might have read in a previous post , we are fans of using seasonal fruit for more than just dessert—and crisp, juicy pears are no exception.
We love no-cook dishes for hot summer days, and this salad hits the spot every time. The recipe is very flexible; you can use any salad green you prefer, and if the crispness of Bartlett pears isn't for you, serve with your favorite variety instead! Not a fan of blue cheese? Parmesan or a sharp cheddar work just as well. Not feeling vegetarian? This salad is amazing with grilled steak or chicken.
1/3 cup walnut pieces
3 Tbs. cider vinegar
1 Tbs. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. freshly ground pepper
2 Tbs. extra-virgin olive oil
8 oz. mixed baby greens
2 pears, such as Bartlett, cored and sliced
1 oz. blue cheese, crumbled
Toast the walnut pieces in a pan over medium-low heat until they just start to brown, about 5 minutes, then place the walnuts on a plate to cool. Coarsely chop and set aside.
For the dressing: Whisk together the vinegar, honey, mustard, salt and pepper in a large bowl. Slowly add the olive oil in a thin stream, whisking constantly until the dressing is smooth (you've just emulsified a dressing—way to go, Chef! 👏🏽👏🏽👏🏽).
Add your greens, pears, and walnuts to the bowl with the dressing, and then toss gently to coat.
Divide the salad among 4 plates, garnish with the cheese and serve immediately.