Pear and Blue Cheese Salad
A delicious summer salad with a perfect balance of sweet, savory, crunchy, and creamy.
Equipment
- 1 Large salad bowl
- 2 Salad serving spoons
- 1 Cutting board
- 1 Chef knife
- 1 Small glass jar with lid for making the dressing
Ingredients
For the Salad
- 2 Firm green pears e.g. Conference, Bosc or Anjou
- 50 g (1.75 oz) Spanish blue cheese I used Valdeón
- 70 g (2.5 oz) Toasted blanched almonds
- 2 cups Loosely packed salad greens
- 1/2 A red onion
For the Dressing
- 1 tsp Dijon mustard
- 1/4 tsp Ground fennel seeds or powder
- 1 Lemon juice only
- 3 tbsp Extra virgin olive oil
- Salt and pepper to taste
Instructions
- Add all the dressing ingredients to a small bowl or glass jar. Mix well and set aside for use later.1 tsp Dijon mustard, 1/4 tsp Ground fennel seeds, 1 Lemon, 3 tbsp Extra virgin olive oil, Salt and pepper
- Lay a bed of greens into a salad bowl and drizzle half the dressing over it. Lightly toss the salad.2 cups Loosely packed salad greens
- Slice the pears in half, remove the cores, then slice each pear half into thin slices, around ½ cm (⅕ th of an inch). Arrange the pear slices on top of the salad greens.2 Firm green pears
- Finely slice the red onion and arrange evenly over the salad.1/2 A red onion
- Break apart the blue cheese into small chunks, around 1cm (half an inch) and sprinkle around the salad.50 g (1.75 oz) Spanish blue cheese
- Add the toasted almonds around the salad.70 g (2.5 oz) Toasted blanched almonds
- Drizzle with the remaining dressing, and serve.