This Mixed Greens Salad with Asian Pears is crisp, elegant, and full of flavor—perfect for fall when Asian pears are at their peak. Juicy pear cubes add a refreshing sweetness that balances the creamy tang of blue cheese and the crunch of toasted walnuts. Tossed with a light vinaigrette made from Dijon mustard, apple cider vinegar, honey, and shallots, this salad is simple enough for a weeknight yet refined enough for entertaining. It’s a seasonal favorite that pairs beautifully with roasted meats or can stand alone as a fresh starter.
INGREDIENTS:
Salad
1 Asian pear, peeled and cut into medium dice
3 cups mixed baby greens
1⁄3 cup crumbled blue cheese
1/3 cup toasted walnuts, coarsely chopped*
Dressing
3 tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 1/2 tablespoons apple cider vinegar
1 teaspoon honey
Salt and pepper to taste
2 shallots, finely minded
METHOD:
In a large bowl combine the Asian pear, baby greens, blue cheese, and walnuts.
In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt and pepper. Add the shallots to the vinaigrette then set aside.
When ready to serve, dress the greens lightly, season to taste, and serve immediately.
YIELD: Serves 4
*Candied pecans are also good with this salad.
