Arugula, Pear and Walnut Salad with Blue Cheese Recipe
Arugula, pear and walnut salad with blue cheese is a more modern face of Polish cuisine – it often appears at home parties and holiday tables as a lighter side to heavier dishes. It combines the sweetness of pear, the slight bitterness of arugula and the bold flavour of blue cheese, a bit like French salads but with Polish touches: walnuts and honey.
This salad balances sweet, salty, bitter and crunchy elements in a way that feels both elegant and easy to make. It brings together everyday ingredients into a dish that works equally well for a quick dinner or a festive table.
Chef's tips
Choose a pear that is ripe but still firm so it holds its shape in the salad. Taste the dressing before adding it to the salad and adjust the balance of honey and lemon juice to your liking. Add the dressing at the very last moment so the arugula stays crisp.
How to serve
Serve on a large platter so the colours and textures are clearly visible. It pairs well with dry white wine or sparkling water with lemon. For a more filling meal, add a few slices of grilled chicken or toasted bread croutons.
Ingredients
- fresh arugula about 2 handfuls - 60 g
- ripe pear juicy but not mushy - 1 piece
- blue cheese can be replaced with feta or goat cheese - 60 g
- walnuts lightly crushed - 30 g
- honey runny, e.g. linden honey - 1 tablespoon
- olive oil or another mild vegetable oil - 2 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- Dijon mustard you can use mild table mustard - 0.5 teaspoon
- salt to taste, carefully, as the cheese is salty
- freshly ground black pepper to taste
Preparation
- Rinse the arugula in cold water and dry well, preferably in a salad spinner or on paper towels. Transfer to a large bowl.
- Wash the pear, cut it in half and remove the core. Slice into thin slices or small wedges. If you like, you can leave the skin on. Immediately drizzle the slices with a little lemon juice so they don’t turn brown.
- Cut the blue cheese into small cubes or crumble it into irregular pieces with your fingers.
- Lightly crush the walnuts in your hands or roughly chop them with a knife. If you have a moment, toast them in a dry pan over medium heat for 2–3 minutes, stirring, until they become fragrant – this will make them more aromatic.
- In a small bowl, make the dressing: mix the olive oil, honey, lemon juice, mustard, a pinch of salt and pepper. Stir vigorously with a spoon or fork until the dressing is smooth and slightly thickened.
- Add the pear, cheese and walnuts to the bowl with the arugula. Drizzle everything with the dressing just before serving.
- Gently toss the salad with your hands or large spoons so the arugula is coated in dressing but the pear and cheese don’t fall apart. Taste and, if needed, season with a little more pepper.
- Serve immediately, preferably on flat plates so the ingredients are clearly visible and everyone can get a bit of everything.
Storage
Sałatka najlepiej smakuje od razu po przygotowaniu. Jeśli zostanie, przechowuj ją w lodówce maksymalnie 1 dzień. Rukola po czasie lekko zwiędnie, ale nadal będzie jadalna. Nie nadaje się do mrożenia.
