Pear Salad with Blue Cheese and Walnuts




  • 6 cups of bitter greens (try to use a nice variety, especially endives and arugula)
  • 3 thinly sliced pears
  • 1 cup of walnuts
  • ¾ cup of crumbled blue cheese
  1. With the oven at 350, spread the walnuts out on a baking sheet and toast them for about 5 minutes. Watch closely, they burn quickly.
  2. Combine everything and then add the dressing below.


  • 1 cup of olive oil
  • ½ cup of white balsamic vinegar
  • 1 tablespoon of ground mustard
  • 1 shallot
  • Pinch of salt


  1. Blend together olive oil, ground mustard, shallot, salt.
  2. Add the vinegar slowly while running the blender.

Important note: this makes a lot of dressing so don’t just dump it all on there!

One Comment on “Pear Salad with Blue Cheese and Walnuts”

  1. […] to brag but the recipe I’ve posted here for Pear-Walnut Salad is also quite great for Thanksgiving. It will probably be the only meat and starch free portion of […]

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