Arugula Pear Salad with Blue Cheese Vinaigrette
This delightful arugula and pear salad is topped with a light dressing, a sprinkle of blue cheese, and toasted pecans. Serve as a starter at your next dinner party or top with a grilled chicken for an easy meal.
Servings: 4
Calories: 137kcal
Ingredients
- ¼ cup pecans pieces
- 2 pears any variety
- 5 ounces arugula
Blue Cheese Vinaigrette
- 2 Tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 Tablespoon shallot finely minced
- ¼ olive oil
- ¼ cup blue cheese crumbles
Instructions
- Place a small skillet over medium heat. Toast the chopped pecans in the dry skillet for 3 minutes, shaking the pan every 15 seconds to prevent burning. Set aside to cool.
- Cut the pears in half and scoop out the core. Thinly slice.
- Arrange the arugula on a platter, add the pear slices, and sprinkle on the pecans. Drizzle over the dressing or serve on the side.
Blue Cheese Vinaigrette
- Whisk together, the shallots mustard and vinegar in a small bowl. Pour in the olive oil in a slow, steady stream, whisking constantly.
- Using a fork, mash up the blue cheese.,and stir into the dressing.
Notes
- You do not need to peel the pears. The easiest way to cor the pears is to trim the ends and cut them into quarters lengthwise. Lay the pears on the flat sides down on your cutting board and cut off the edge lengthwise. Use a spoon to scoop out the center.
- This recipe served 4 to 6 as a side dish or 1 to 2 for dinner.
- This salad is best eaten immediately.
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