Description
This Roquefort Pear Salad with Blue Cheese blends ripe pears, bold Roquefort, toasted walnuts, and tender greens with a classic French vinaigrette. The flavors feel balanced, refined, and comforting, proving that simple ingredients prepared with care can feel quietly luxurious.
Ingredients
Scale
- 6 cups mixed salad greens (arugula, frisée, or butter lettuce)
- 2 ripe pears, thinly sliced
- 4 oz Roquefort blue cheese, crumbled
- 1/2 cup walnuts, lightly toasted
- 2 tbsp dried cranberries or golden raisins (optional)
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar or sherry vinegar
- 1 tsp Dijon mustard
- 1 tsp honey (optional)
- Salt and freshly ground black pepper
Instructions
- Wash and thinly slice the pears. Toss lightly with a few drops of lemon juice if preparing ahead.
- Toast the walnuts in a dry skillet over medium heat for 3 to 4 minutes until fragrant. Let cool.
- Wash and thoroughly dry the salad greens.
- Whisk vinegar, Dijon mustard, honey, salt, and pepper in a small bowl. Slowly whisk in olive oil until emulsified.
- Arrange greens in a serving bowl or on plates.
- Scatter pear slices evenly over the greens.
- Add toasted walnuts and dried fruit if using.
- Crumble Roquefort over the salad in generous pieces.
- Drizzle vinaigrette lightly over the salad just before serving and toss gently if desired.
Notes
- Choose pears that feel ripe but still firm for clean slices.
- Roquefort can be replaced with another blue cheese, but the classic flavor comes from Roquefort.
- Serve immediately after dressing to keep the greens fresh and crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 14g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg