Pear salad with blue cheese

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 229, total fat 18 G., saturated fats 4 G., proteins 7 G., carbohydrates 14 G., fiber 7 G., cholesterol 11 mg, sodium 348 mg, sugar 5 G.

Fruit, herbs, nuts, cheese, and vinaigrette—a winning combination for a delicious, elegant salo. Sweet, juicy pears are perfectly complemented by tart pieces of blue cheese. You can use any nuts you like, such as walnuts, pecans, almonds, or cashews—whatever you have on hand. The base of the salad is arugula, watercress, and endive. Their piquant, slightly bitter flavor perfectly balances the sweetness of the pears. And a wonderful dressing of apple cider vinegar, grainy mustard, and extra virgin olive oil ties it all together. A perfect appetizer for a festive dinner!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 ripe pears, such as Anjou, Bartlett, or Comice
60 g soft blue cheese (about 0.5 cup crumbled)
2/3 cup nuts (walnuts, pecans, almonds or cashews)
1 bunch of watercress
1 bunch of arugula
1 tbsp. apple cider vinegar
2 tsp grainy mustard
1/4 tsp coarse salt + more to taste
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 Belgian endive

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pears, blue cheese, endive salad, watercress, walnuts, cashews, almond, arugula

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spread the nuts on a baking sheet in a single layer. Bake, shaking the sheet occasionally, until toasted and fragrant, about 7-10 minutes. Let cool, then coarsely chop.
Trim the stems of the watercress and arugula. Wash and dry the leaves.

Meanwhile, in a large salad bowl, combine the vinegar and mustard. Sprinkle with 1/4 teaspoon of salt and pepper to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest until you have a smooth, slightly thick dressing.
Halve the endive lengthwise, remove the core, then thinly slice crosswise and add all the lettuce leaves to the bowl. Thinly slice the unpeeled pears and add to the salad. Sprinkle the salad with blue cheese and nuts, season with salt and pepper to taste. Gently toss to evenly distribute the greens and coat them with the dressing. Divide among plates and serve immediately.

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