Roasted Pear and Blue Cheese Salad Recipe
This French-style salad combines warm roasted pears with bold blue cheese, walnuts and mixed salad leaves. It’s a typical small bistro dish that loves contrasts: sweet with salty, warm with cold. Perfect as an elegant starter for dinner with friends or a light main course served with a baguette.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
2
Ingredients
- pear ripe but firm - 2 piece
- blue cheese e.g. Roquefort, Gorgonzola - 60 g
- mixed salad leaves e.g. arugula, lamb’s lettuce, butterhead lettuce - 60 g
- walnuts roughly chopped - 25 g
- honey - 1 tablespoon
- butter for roasting the pears - 10 g
- balsamic vinegar - 1 tablespoon
- olive oil - 2 tablespoon
- Dijon mustard - 0.5 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
pears
Preparation
- Preheat the oven to 190°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the pears, cut them in half and remove the cores. If the pears are large, you can cut each half into 2–3 wedges.
- Place the pear pieces on the tray, skin side down. Brush them with melted butter mixed with half of the honey (1/2 tablespoon), using a pastry brush or teaspoon.
- Put the pears into the preheated oven and bake for about 15–20 minutes, until they soften and are lightly browned at the edges. Halfway through baking you can gently turn them so they roast evenly.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, until they become fragrant and lightly browned, then set aside to cool.
- In a small bowl make the dressing: mix the balsamic vinegar, the remaining half of the honey, Dijon mustard, a pinch of salt and pepper. Add the olive oil and whisk vigorously with a fork for about 30 seconds, until the dressing is smooth and slightly thickened.
- Rinse the salad leaves and dry very well so the dressing doesn’t get watered down. Arrange the salad on two plates.
- Place the still-warm roasted pear pieces on the salad, sprinkle with crumbled blue cheese and the toasted walnuts.
- Just before serving, drizzle everything with the balsamic-honey dressing. Serve immediately while the pears are still slightly warm.
Storage
In fridge:
1 days
Freezing:
No
Store the salad components separately: roasted pears and dressing in the fridge, salad leaves washed and well dried. Assemble just before serving so the leaves stay crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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