Last autumn, my husband and I tried a little bistro tucked away on a quiet street during our trip to Charleston. The menu wasn’t fancy, but the chef had a knack for turning simple ingredients into something memorable. One salad in particular caught my eye, it was a pear and blue cheese salad, layered so beautifully it looked like a painting.
When it arrived at the table, the pears were sliced thin, fanned out across a bed of greens, and sprinkled with crumbles of blue cheese that practically melted on contact. Toasted walnuts added crunch, while a bright vinaigrette tied it all together.
I took the first bite and paused. The pears were perfectly ripe, sweet with just the right amount of juiciness, while the cheese brought that creamy, tangy punch I adore. It was one of those moments where a simple salad didn’t just accompany the meal, it became the star of the table. Ever since then, I’ve recreated this dish at home for family dinners, luncheons with friends, and even holiday gatherings. My grandchildren love nibbling the pears, while the adults always ask for seconds.
With just a handful of fresh, seasonal ingredients and a few thoughtful touches, you can bring restaurant-quality flavor into your own kitchen. Let me walk you through my favorite way to make it.
Short Description
A crisp and refreshing salad made with mixed greens, ripe pears, creamy blue cheese, toasted nuts, and a tangy lemon-honey vinaigrette. Perfect for entertaining or a light, wholesome meal.
Key Ingredients
- 6 cups mixed greens (arugula, spinach, or mesclun mix)
- 2 ripe pears, thinly sliced
- ½ cup crumbled blue cheese (Roquefort or Gorgonzola)
- ½ cup toasted walnuts or pecans
- ¼ cup dried cranberries (optional)
- ¼ cup freshly squeezed lemon juice (about 2 lemons)
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Tools Needed
- Sharp chef’s knife
- Small mixing bowl
- Whisk
- Large serving bowl or platter
- Measuring cups and spoons
Cooking Instructions
Step 1: Make the Vinaigrette
In a small bowl, whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in the olive oil while whisking constantly until the dressing becomes smooth and emulsified. Set aside.
Step 2: Prepare the Greens
Place the mixed greens in a large bowl or spread them out evenly on a serving platter. Make sure the greens are washed and dried thoroughly to prevent sogginess.
Step 3: Slice the Pears
Thinly slice the pears just before assembling the salad to keep them from browning. If preparing ahead, lightly brush the slices with lemon juice.
Step 4: Assemble the Salad
Layer the pear slices evenly over the greens. Sprinkle the crumbled blue cheese, toasted nuts, and dried cranberries (if using) on top.
Step 5: Dress and Serve
Drizzle the vinaigrette over the salad right before serving. Toss gently or leave layered for a more elegant presentation. Garnish with extra pear slices or a few more cheese crumbles for a final touch.
Why You’ll Love This Recipe
Balanced flavors: Sweet pears, tangy blue cheese, and a bright vinaigrette create a harmony of taste.
Quick to prepare: Comes together in just 15 minutes with no cooking required.
Versatile: Works as a side dish for holiday meals, a starter for dinner parties, or a light lunch.
Nutritious: Packed with fiber, vitamins, and healthy fats from the greens, pears, and nuts.
Restaurant-worthy presentation: Looks beautiful on the table with minimal effort.
Mistakes to Avoid & Solutions
Using underripe pears: Hard pears lack sweetness. Solution: Choose pears that give slightly when pressed at the stem.
Overdressing the salad: Too much vinaigrette can make it soggy. Solution: Start with a light drizzle and add more as needed.
Skipping the toasting step for nuts: Raw nuts taste flat. Solution: Toast in a dry skillet for 3–5 minutes until fragrant.
Not balancing flavors: Blue cheese can be strong. Solution: Adjust with extra honey in the vinaigrette if needed.
Preparing too early: Greens wilt fast once dressed. Solution: Assemble just before serving.
Serving and Pairing Suggestions
Serve as a starter before roasted chicken, steak, or pork tenderloin.
Pair with crusty bread or warm focaccia.
Enjoy with a crisp white wine such as Sauvignon Blanc or a light rosé.
Perfect for holiday buffets, plated luncheons, or family-style dinners.
Storage and Reheating Tips
Store undressed salad components separately in airtight containers in the refrigerator for up to 2 days.
Keep vinaigrette in a small jar and shake before using.
Do not reheat; this is a chilled salad. Assemble just before serving for best freshness.
FAQs
1. Can I use a different cheese instead of blue cheese?
Yes, goat cheese or feta are great alternatives for a milder flavor.
2. What type of pears work best?
Bosc or Bartlett pears are ideal since they hold their shape and balance sweetness with slight tartness.
3. Can I make the dressing ahead of time?
Absolutely. The vinaigrette can be made 3–4 days in advance and stored in the fridge. Just whisk or shake before using.
4. Can I make this salad nut-free?
Yes, simply omit the nuts or substitute with sunflower seeds or pumpkin seeds.
5. How do I prevent pears from browning?
Brush slices lightly with lemon juice to slow oxidation if prepping in advance.
Tips & Tricks
Chill your serving bowl before assembling for extra crispness.
Slice pears thinly and fan them out for a professional touch.
Use a mix of greens for more depth of flavor—peppery arugula adds a nice kick.
Double the vinaigrette recipe and store for quick salads throughout the week.
Add a sprinkle of sea salt flakes right before serving to enhance flavor.
Recipe Variations
Apple and Cheddar Twist: Swap pears for thin apple slices and blue cheese for sharp white cheddar.
Autumn Harvest Salad: Add roasted butternut squash cubes and pomegranate seeds for a seasonal version.
Protein Boost: Top with grilled chicken breast or salmon to make it a full meal.
Vegan Option: Replace cheese with avocado slices and use maple syrup instead of honey in the dressing.
Mediterranean Style: Add olives, cucumbers, and swap lemon vinaigrette for a balsamic glaze.
Final Thoughts
Recreating this salad at home always brings me back to that cozy Charleston bistro, where a humble plate of greens surprised me with its elegance. Over time, it has become a dish I treasure not only for its flavors but for the way it gathers people around the table. Each ingredient plays its part—the pears with their sweetness, the cheese with its depth, the vinaigrette with its brightness.
I’ve served it at quiet lunches with my husband, at bustling holiday tables, and even at summer picnics in the garden. It never fails to spark conversation, especially when someone takes that first bite and looks pleasantly surprised by how much flavor is packed into such a simple salad. For me, that’s the joy of cooking: elevating the ordinary into something memorable. If you’re looking for a recipe that’s as effortless as it is elegant, this pear and blue cheese salad is one worth keeping close.
Pear And Blue Cheese Salad
Ingredients
- 6 cups mixed greens arugula, spinach, or mesclun mix
- 2 ripe pears thinly sliced
- ½ cup crumbled blue cheese Roquefort or Gorgonzola
- ½ cup toasted walnuts or pecans
- ¼ cup dried cranberries optional
- ¼ cup freshly squeezed lemon juice about 2 lemons
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- Salt and freshly ground black pepper to taste
Instructions
- Whisk together lemon juice, Dijon mustard, honey, salt, and pepper. Slowly drizzle in olive oil, whisking until smooth and emulsified. Set aside.
- Place washed and dried greens in a large bowl or on a serving platter.
- Thinly slice pears just before assembling to prevent browning. If preparing ahead, brush slices with lemon juice.
- Layer pears over the greens, then sprinkle with blue cheese, toasted nuts, and dried cranberries if using.
- Drizzle vinaigrette over the salad just before serving. Toss gently or leave layered. Garnish with extra pears or cheese crumbles.
