Barefoot Contessa Pear and Blue Cheese Salad Recipe
This Pear and Blue Cheese Salad is a fresh, flavorful, and elegant dish featuring ripe pears, creamy blue cheese, toasted nuts, and a zesty lemon-honey vinaigrette. Perfect for summer lunches, dinner sides, or a light holiday appetizer.
Ingredients
Scale
- 6 cupsmixed greens (arugula, spinach, or mesclun mix)
- 2ripe pears, thinly sliced
- ½ cupcrumbled blue cheese (Roquefort or Gorgonzola)
- ½ cuptoasted walnuts or pecans
- ¼ cupdried cranberries (optional)
- ¼ cupfreshly squeezed lemon juice (about2lemons)
- ¼ cupolive oil
- 1 teaspoonDijon mustard
- 1 tablespoonhoney
- Salt and freshly ground black pepper to taste
Instructions
- In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper.
- Slowly drizzle in olive oil while whisking constantly until fully emulsified. Set aside.
- Place mixed greens in a large bowl or serving platter.
- Layer sliced pears evenly over the greens.
- Sprinkle with crumbled blue cheese, toasted nuts, and optional dried cranberries.
- Drizzle vinaigrette over the salad.
- Gently toss just before serving. Garnish with extra cheese or pears if desired.
Notes
Use firm but ripe pears to prevent them from turning mushy.
Toast nuts in a dry skillet for enhanced flavor.
Toss pears with lemon juice to avoid browning if prepping ahead.
Keep vinaigrette and salad separate until ready to serve for best texture.
Nutrition
- Calories: 275 kcal
- Sugar: 11g
- Fat: 18g
- Carbohydrates: 20g
- Protein: 6g