Barefoot Contessa Pear Salad (Print Version)
# Ingredients:
→ For the Salad
01 -
6 cups mixed greens (arugula, spinach, or mesclun mix)
02 -
2 ripe pears, thinly sliced
03 -
½ cup crumbled blue cheese (Roquefort or Gorgonzola)
04 -
½ cup toasted walnuts or pecans
05 -
¼ cup dried cranberries (optional)
→ For the Vinaigrette
06 -
¼ cup freshly squeezed lemon juice (about 2 lemons)
07 -
¼ cup olive oil
08 -
1 teaspoon Dijon mustard
09 -
1 tablespoon honey
10 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper. Slowly add the olive oil, whisking constantly until the vinaigrette is fully emulsified. Adjust seasonings as desired, then set aside.
02 -
Arrange the mixed greens in a large serving bowl or platter. Evenly top with sliced pears, crumbled blue cheese, toasted walnuts, and dried cranberries if desired.
03 -
Drizzle the vinaigrette over the salad and gently toss to coat the ingredients evenly. Serve immediately, garnished with extra blue cheese or walnuts for added flavor and presentation.
# Notes:
01 -
Use ripe but firm pears to maintain balance between flavor and texture in the salad.
02 -
For the best taste, lightly toast the nuts to enhance their flavor.