Ingredients
Salad Ingredients
- ½ cup (60 grams) walnuts, lightly toasted
- 3 juicy and ripe pears, sliced
- 5oz (150 grams) baby arugula
- 4oz (110 grams) blue cheese, crumbled
Dressing Ingredients
- 1 ½ tablespoon extra virgin olive oil
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoons honey
- ½ teaspoon Dijon mustard
- ¼ teaspoon fine salt
- ⅛ teaspoon black pepper
Instructions
- Make the dressing: Place extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper into a jar with a lid. Shake vigorously until the mixture is well emulsified and smooth.
- Toast the walnuts: Heat a skillet over medium heat and toast the walnuts for about 5-6 minutes, stirring frequently until they become fragrant and slightly browned. Alternatively, spread walnuts on a baking tray and toast in a preheated oven at 180°C (350°F) for 8 minutes. Allow to cool, then break into smaller pieces.
- Slice the pears: Just before serving, halve the pears and carefully scoop out the cores. Slice pears into approximately 3mm (0.12 inch) thick slices. Be gentle as the slices are fragile and prone to losing shape.
- Assemble the salad: Place baby arugula in a large salad bowl. Drizzle about 1-2 tablespoons of the prepared dressing over the greens and toss gently to coat the leaves lightly. Scatter the pear slices evenly over the arugula, then sprinkle with crumbled blue cheese and toasted walnuts. Drizzle the remaining dressing on top. Serve immediately and enjoy!
Notes
- Use ripe but firm pears to prevent mushy texture in the salad.
- To toast walnuts evenly, keep constant attention to avoid burning.
- Blue cheese can be substituted with goat cheese or feta for a milder flavor.
- If you prefer a vegan version, omit the cheese and drizzle with extra dressing.
- The dressing can be made ahead and stored in the fridge for up to 3 days.
- Serve the salad immediately after assembling to keep arugula crisp.
- Prep Time: 7 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
