Description
A fresh and vibrant arugula pear salad featuring peppery arugula, sweet juicy pears, crunchy toasted walnuts, and creamy blue cheese, all brought together with a tangy honey-Dijon vinaigrette. This quick and simple salad is perfect as a light lunch or elegant starter, ready in just 10 minutes.
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 the extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper into a jar with a lid. Shake vigorously until the dressing is well emulsified and combined.
- Toast the walnuts: Toast the walnuts on the stovetop over medium heat for about 5-6 minutes, stirring frequently until they release a nutty aroma. Keep a close eye to prevent burning. Alternatively, spread the walnuts on a tray and toast in a 180°C (350°F) oven for 8 minutes. Once cool, break the toasted walnuts into smaller pieces.
- Slice the pears: Just before serving, halve the pears and scoop out the cores. Slice them into about 3mm (0.12 inch) thick slices. Be careful not to slice too thinly as the pears are fragile and may fall apart.
- Assemble the salad: Place the baby arugula leaves into a large salad bowl. Drizzle with 1 to 2 tablespoons of the prepared dressing and gently toss to lightly coat the leaves. Then scatter the pear slices, crumbled blue cheese, and toasted walnut pieces evenly over the salad. Drizzle the remaining dressing on top. Serve immediately and enjoy the fresh and balanced flavors.
Notes
- Use ripe pears for best flavor and texture, Bartlett or Bosc pears work well.
- Toast walnuts carefully as they can burn quickly and turn bitter.
- Blue cheese adds a creamy, tangy contrast, but it can be substituted with feta or goat cheese if preferred.
- Serve immediately after assembling to keep the arugula fresh and crisp.
- For a nut-free option, omit walnuts and add pumpkin seeds or sunflower seeds instead.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
