Barefoot Contessa Pear Salad

This vibrant pear and blue cheese salad transforms simple ingredients into an elegant dish perfect for entertaining or elevating weeknight dinners. The combination of sweet pears, tangy blue cheese, and crunchy nuts creates a perfect balance of flavors and textures that will impress even the most discerning guests.

I first served this salad at an impromptu dinner party when I needed something quick but impressive. The combination of sweet pears with tangy blue cheese had my guests requesting the recipe before they even finished their plates.

Ingredients

• Mixed greens: provides the perfect base with a variety of textures and flavors choose the freshest looking greens at your market
• Ripe pears: add natural sweetness and juicy texture look for pears that yield slightly to gentle pressure
• Blue cheese: brings tangy richness and creaminess opt for Roquefort for more intensity or Gorgonzola for milder flavor
• Toasted nuts: add essential crunch and warmth toast them yourself for maximum flavor
• Dried cranberries: offer sweet tart contrast and beautiful color choose unsweetened varieties for less sugar
• Fresh lemon juice: brightens everything with natural acidity always use freshly squeezed for best flavor
• Olive oil: adds body and richness to the dressing use extra virgin for maximum flavor
• Dijon mustard: helps emulsify the dressing while adding complexity
• Honey: balances the acidity with natural sweetness local varieties add interesting flavor notes

Step-by-Step Instructions

Prepare the Vinaigrette:

Whisk together the lemon juice Dijon mustard honey salt and pepper in a small bowl until completely combined. The mustard will help emulsify the dressing so whisk vigorously to break it down completely. This creates the flavor base for your dressing with the perfect balance of acidity sweetness and seasoning.

Create the Emulsion:

While whisking constantly add the olive oil in a slow steady stream until the dressing thickens and becomes cohesive. This gradual addition creates a properly emulsified dressing that won’t separate when sitting on the salad. The dressing should have a slightly thickened texture that will cling beautifully to the greens and fruit.

Assemble the Base:

Place your mixed greens in a large serving bowl ensuring they are completely dry after washing. Moisture will dilute your dressing so take time to properly dry your greens with a salad spinner or clean kitchen towels. Fluff the greens gently to create volume and provide a beautiful foundation for the other ingredients.

Layer the Toppings:

Arrange the sliced pears blue cheese toasted nuts and dried cranberries over the greens in an artful pattern. Rather than mixing everything together this layered presentation creates a more visually appealing salad where each component can be appreciated. The colors and textures create a stunning visual display.

Dress and Serve:

Drizzle the vinaigrette over the salad just before serving using enough to lightly coat the ingredients without drowning them. Serve immediately while the greens are crisp the pears are bright and the nuts maintain their crunch. The flavors will meld beautifully on the plate.

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The blue cheese is truly the star of this salad. I discovered its magic when visiting a small cheese shop in Vermont where the owner suggested pairing it with fruit. That first bite of pear with a crumble of blue cheese changed my salad game forever. The contrast between the sweet juicy pear and the bold creamy cheese creates a flavor experience that's greater than the sum of its parts.

Make Ahead Tips

While this salad is best assembled just before serving you can prepare nearly all components in advance. Wash and dry greens up to 24 hours ahead storing them wrapped in paper towels in a sealed container. The vinaigrette can be made up to 3 days in advance and kept refrigerated just bring to room temperature and whisk again before using. Toast nuts ahead of time and store in an airtight container. Only slice the pears just before assembly to prevent browning.

Seasonal Variations

This versatile salad template welcomes seasonal adaptations throughout the year. In summer replace pears with fresh berries or stone fruits like peaches. Fall brings opportunities for apple variations or even roasted squash cubes. Winter allows for citrus segments like blood oranges or grapefruit. The blue cheese pairs beautifully with nearly any fruit making this a year-round favorite that never gets boring.

Serving Suggestions

This salad shines as a sophisticated first course before a simple roasted chicken or grilled steak. For a complete meal add sliced grilled chicken breast or poached salmon. It also makes a beautiful addition to a brunch spread alongside quiche or frittata. For wine pairings consider an off-fruity white like Gewürztraminer or a light Pinot Noir which complement both the sweetness of the pears and the tanginess of the blue cheese.

The History Behind Blue Cheese and Fruit

The pairing of blue cheese with fruit dates back centuries to European cheese producing regions where farmers would naturally enjoy their cheese with whatever fruits were in season. This classic combination works because the sweetness of fruit balances the salty tangy notes in blue cheese while the creamy texture of the cheese complements the juicy crispness of fresh fruit. It’s a culinary tradition that has stood the test of time because the flavors truly enhance each other in perfect harmony.

Frequently Asked Questions

→ What kind of pears work best for this salad?

Ripe but firm pears such as Bartlett, Anjou, or Bosc work beautifully for their sweetness and texture.

→ Can I substitute the blue cheese?

Yes, you can use feta or goat cheese as a milder alternative to blue cheese.

→ How can I toast the walnuts or pecans?

Place the nuts in a dry skillet over medium heat, stirring frequently for 3-5 minutes, until fragrant and golden.

→ How far in advance can I prepare the salad?

You can assemble the greens and toppings a few hours ahead, but add the vinaigrette just before serving to maintain freshness.

→ Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Shake or whisk before use.