Pear + Blue Cheese Salad w/ honey-balsamic vinaigrette
I’ve got another salad recipe that I know you’re going to love. This one has beautiful Bartlett pears, creamy St. Agur blue cheese, spiced candy pecans and a glorious honey-balsamic vinaigrette. It’s perfect on its own or as a side for your next roast chicken dinner.
Ingredients
1 large bartlett pear, diced (squeeze a little lemon juice on top to prevent browning)
½ cup pecans (raw, unsalted)
1 tbsp maple syrup
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp cayenne
75g st.agur cheese (or any blue cheese)
100-140g baby arugula (about 4-5 large handfuls)
1 tbsp balsamic
1 tbsp honey
½ tsp dijon
¼ cup olive oil
kosher salt
flaky salt
Instructions
Preheat oven to 300F
On a parchment-lined baking sheet add pecans, maple syrup, cinnamon, nutmeg, cayenne and 3 generous pinches of flaky salt. Toss and spread out evenly on the pan. Without being fussy, make sure each pecan is touching the pan. Place in the oven and cook for 10-15 minutes, or until crunchy. Keep a close eye in the last few minutes to make sure they don’t burn!
To a small bowl add balsamic, honey and dijon. Whisk until combined. Continue whisking while slowly drizzling in the olive oil until emulsified. Add 1-2 tbsp water and whisk to loosen it up. Add a pinch of kosher salt and taste. Adjust seasoning to your liking.
By now the pecans should be toasted and crunchy. Remove from the oven and taste. Taste and add a pinch of kosher salt, if needed.
In a large bowl add arugula and half the dressing. Toss to coat. Add diced pear and toasted candy pecans. Using a small spoon, scoop bite-sized pieces of cheese onto the salad. Add remaining dressing and serve.
Tag me if you make it @stefsdinnerdate on Instagram and TikTok <3