Pear Salad with Blue Cheese and Rocket Recipe

Introduction

This Pear Salad with Blue Cheese and Rocket is a delightful mix of sweet, tangy, and savory flavors. Perfect for a light lunch or an elegant starter, it combines juicy pears, crunchy toasted walnuts, peppery rocket, and creamy blue cheese with a zesty honey-mustard dressing.

Ingredients

• 1 1/2 – 2 pears, any type, juicy and ripe (or nashi pears or sweet apples)
• 3/4 cup walnuts, whole (substitute with almonds or pecans)
• 120g / 4oz rocket/arugula lettuce
• 120g / 4oz Roquefort, Gorgonzola, Stilton, or other good blue cheese (creamy or crumbled into chunks)
• 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 to mix thoroughly.
2. Step 2: Halve the pears and scoop out the core. Place the cut face down and slice into 3mm (0.12 inch) slices.
3. Step 3: Spread the walnuts on a baking tray and toast in a preheated 180°C (350°F) oven for about 8 minutes until fragrant. Leave some walnuts whole and break others in half by hand.
4. Step 4: In a large bowl, toss the rocket leaves with 2 tablespoons of the prepared dressing to coat evenly.
5. Step 5: To assemble, place one-third of the dressed rocket on a serving platter. Scatter one-third of the pear slices, walnuts, and crumbled blue cheese over the greens. Repeat two more times to create layers.
6. Step 6: Just before serving, drizzle the remaining dressing over the top of the salad for added flavor.

Tips & Variations

• For a nut-free option, substitute walnuts with toasted sunflower seeds or pumpkin seeds.
• Use sweet apples in place of pears for a slightly different but equally delicious twist.
• If you prefer milder cheese, substitute blue cheese with feta or goat cheese.
• Adding thinly sliced red onion or a sprinkle of dried cranberries can add extra texture and sweetness.

Storage

This salad is best enjoyed fresh due to the delicate greens and fresh fruit. If you need to store leftovers, keep the components separate: refrigerate the dressed rocket, pears, and nuts in airtight containers for up to one day. Assemble and dress just before serving to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce instead of rocket?

Yes, you can substitute rocket with baby spinach, mixed salad greens, or watercress. These greens will also pair nicely with the sweet pears and strong blue cheese.

How can I make the dressing if I don’t have Dijon mustard?

If Dijon mustard is not available, you can use yellow mustard or a small amount of whole grain mustard as a substitute. The flavor will be slightly different but still delicious.

Pear Salad with Blue Cheese and Rocket Recipe

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4.4 from 108 reviews

A refreshing and sophisticated Pear Salad featuring juicy ripe pears, toasted walnuts, peppery rocket (arugula), and creamy blue cheese, all brought together with a tangy honey-Dijon vinaigrette. This perfect balance of sweet, savory, and crunchy elements makes an elegant starter or side dish.

• Author: Maya
• 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 (or nashi pears or sweet apples)
• 3/4 cup walnuts, whole (substitute almonds or pecans if desired)
• 120g / 4 oz 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. Prepare the Dressing: Combine Dijon mustard, honey, cider vinegar, vegetable or olive oil, salt, and black pepper in a jar with a lid. Shake well until the dressing is fully emulsified and smooth.
2. Slice the Pears: Halve the pears and scoop out the cores. Place the cut side down on a cutting board and slice into thin 3mm (0.12 inch) slices, ensuring even thickness for balanced texture.
3. Toast the Walnuts: Spread walnuts evenly on a baking tray and toast in a preheated oven at 180°C (350°F) for about 8 minutes or until fragrant and lightly browned. Remove and allow to cool slightly. Leave some walnuts whole and break some into halves by hand for textural variety.
4. Toss the Rocket: In a large bowl, add the rocket leaves and toss with 2 tablespoons of the prepared dressing to lightly coat the greens.
5. Assemble the Salad: On a serving platter, pile one-third of the dressed rocket. Scatter one-third of the pear slices, toasted walnuts, and crumbled blue cheese over the greens. Repeat this layering process two more times, creating three layered sections. Just before serving, drizzle the remaining dressing evenly over the assembled salad to enhance flavor.

Notes

• You can substitute the type of pears with nashi pears or sweet apples depending on availability and preference.
• For the walnuts, almonds or pecans can be used as an alternative if desired.
• Blue cheese choices like Roquefort, Gorgonzola, or Stilton work well because of their creamy textures and distinctive flavors.
• Toasting the walnuts enhances their nutty aroma and adds crunch to the salad.
• Serve immediately after dressing to keep the rocket fresh and crisp.

Keywords: pear salad, blue cheese salad, walnut salad, arugula, rocket, honey mustard dressing, light salad, vegetarian salad