Pear Salad with Blue Cheese and Rocket Recipe

Introduction

This Pear Salad with Blue Cheese and Rocket is a fresh and flavorful combination perfect for a light lunch or elegant starter. Juicy pears, crunchy toasted walnuts, peppery rocket, and creamy blue cheese come together with a tangy honey mustard dressing for a delicious balance of textures and tastes.

Ingredients

• 1 1/2 – 2 pears (any type, juicy and ripe, or nashi pears or sweet apples)
• 3/4 cup walnuts (whole, substitute almonds or pecans)
• 120g / 4oz rocket/arugula lettuce
• 120g / 4oz roquefort, gorgonzola, stilton or other good blue cheese (creamy but can be crumbled)
• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1 1/2 tbsp cider vinegar
• 1 1/2 tbsp vegetable or olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Prepare the dressing by combining Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper in a jar. Shake well until fully mixed.
2. Step 2: Halve the pears and scoop out the core. Place the cut side down and slice into 3mm (about 0.12 inch) thin slices.
3. Step 3: Spread the walnuts on a baking tray and toast in a preheated 180°C (350°F) oven for 8 minutes or until they smell nutty. Leave some whole and break some into halves by hand.
4. Step 4: In a large bowl, toss the rocket with 2 tablespoons of the dressing to lightly coat the leaves.
5. Step 5: On a serving platter, layer one third of the dressed rocket, then scatter one third of the pear slices, walnuts, and crumbled blue cheese. Repeat this layering twice more to use all ingredients.
6. Step 6: Drizzle the remaining dressing over the assembled salad just before serving to keep the rocket fresh.

Tips & Variations

• For extra texture, add some pomegranate seeds or dried cranberries.
• Swap the blue cheese for goat cheese if you prefer a milder flavor.
• If you don’t have cider vinegar, white wine vinegar or lemon juice works well as a substitute.
• Use toasted pecans or almonds as an alternative to walnuts for different crunch.

Storage

Store any leftover salad components (except dressing) separately in airtight containers in the refrigerator for up to 2 days. Keep the dressing chilled as well. Assemble the salad fresh before serving to maintain the crispness of the rocket and pears. Reheating is not recommended for this salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or dried pears instead of fresh?

Fresh ripe pears provide the best texture and flavor for this salad. Canned pears are often too soft and watery, while dried pears lack juiciness. If needed, fresh apples can be used as a good alternative.

How can I make this salad vegan?

Replace the blue cheese with a plant-based cheese alternative or omit it altogether. Use maple syrup or agave instead of honey in the dressing to keep it vegan-friendly.

Pear Salad with Blue Cheese and Rocket Recipe

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4.8 from 63 reviews

A fresh and vibrant Pear Salad with Blue Cheese and Rocket, featuring juicy pears, toasted walnuts, peppery arugula, and a tangy honey-Dijon dressing. This easy-to-make salad is perfect as a light lunch or an elegant starter.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Total Time: 23 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Baking
• Cuisine: Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad Ingredients

• 1 1/2 – 2 pears (any type, juicy and ripe; alternatively, nashi pears or sweet apples)
• 3/4 cup walnuts (whole; can substitute with almonds or pecans)
• 120g / 4oz rocket/arugula lettuce
• 120g / 4 oz blue cheese (roquefort, gorgonzola, stilton, or other creamy blue cheese, crumbled into chunks)

Dressing Ingredients

• 1 1/2 tbsp Dijon mustard
• 1 1/2 tbsp honey
• 1 1/2 tbsp cider vinegar
• 1 1/2 tbsp vegetable or olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Make the Dressing: Combine Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper in a jar with a tight-fitting lid. Shake well until fully emulsified and smooth.
2. Prepare the Pears: Halve the pears and scoop out the core. Place each half cut-side down and slice evenly into 3mm (0.12 inch) thick slices to ensure uniformity and ease of eating.
3. Toast the Walnuts: Spread the walnuts evenly on a baking tray and toast them in a preheated oven at 180°C (350°F) for 8 minutes or until fragrant and slightly browned. Once toasted, leave some whole and break others in half by hand for texture variation.
4. Toss the Rocket: Place the rocket/arugula in a large mixing bowl and add 2 tablespoons of the prepared dressing. Toss gently to evenly coat the leaves without wilting them.
5. Assemble the Salad: On a large platter, layer one-third of the dressed rocket, then scatter one-third of the pear slices, walnuts, and blue cheese chunks evenly. Repeat this layering process two more times, building up the salad in three layers. Just before serving, drizzle the remaining dressing over the top to enhance flavor.

Notes

• Note 1: Use a creamy blue cheese that crumbles well, such as roquefort, gorgonzola, or stilton, for the best texture and flavor balance.
• Note 2: Slicing the pears thinly ensures the salad is easy to eat and allows the dressing to coat the fruit evenly.
• You can substitute the walnuts with other nuts like almonds or pecans based on preference or availability.
• To avoid bruising pears, handle slices gently when tossing and assembling.
• Serve immediately after assembling for the freshest taste and texture.

Keywords: pear salad, blue cheese, arugula salad, toasted walnuts, honey mustard dressing