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Barefoot Contessa’s Pear and Blue Cheese Salad is perfect for those times you want something fresh yet a bit indulgent. It highlights crisp pears, tangy cheese, and crunchy nuts with a zippy homemade vinaigrette. I often serve this salad during winter holidays or with a cozy roast chicken dinner when I am craving something bright to balance a heavier main.
There is something magical about how the juicy pears and creamy blue cheese melt together with every bite. The first time I tossed this up for my book club, everyone wanted the recipe by the end of the night.
Ingredients
- Mixed greens: Such as arugula, spinach, or mesclun mix. These give a peppery bite and a nice color contrast. Choose fresh leaves without any sign of wilting.
- Ripe pears: Sliced thin. Pears bring sweetness and juicy crunch. Bartlett are great, but any ripe variety works.
- Blue cheese: Crumbled. Go for Roquefort or Gorgonzola if you want bold flavor. Check for cheese that smells pleasantly tangy.
- Toasted walnuts or pecans: Adds richness and a toasty crunch. Always taste for freshness before using nuts.
- Dried cranberries (optional): These add tartness and a little color. If you use them, make sure they are plump and not overly dry.
- Freshly squeezed lemon juice: For the vinaigrette. This provides brightness and sharpness.
- Olive oil: For the vinaigrette. Choose a fruity, high-quality oil for best flavor.
- Dijon mustard: Helps bind the vinaigrette and gives a little tang.
- Honey: Whisks in mellow sweetness to keep the dressing balanced.
- Salt and freshly ground black pepper: For seasoning. Adjust to taste and remember blue cheese is salty.
Step-by-Step Instructions
- Prepare the Vinaigrette:
- In a small bowl, whisk together the lemon juice, Dijon mustard, honey, salt, and pepper until smooth. This forms the foundation of the dressing.
- Add Olive Oil:
- Slowly drizzle in the olive oil while whisking constantly. This ensures the vinaigrette emulsifies and thickens to the perfect creamy texture. Taste and adjust salt or honey as needed, then set aside.
- Assemble the Salad:
- Arrange the mixed greens in your largest bowl or a wide platter. Fluff gently to separate the leaves so every bite will get coated later.
- Add Pears and Toppings:
- Layer on the sliced pears, crumble blue cheese over everything, and scatter the toasted walnuts or pecans. If you love a little sweetness, sprinkle with dried cranberries too.
- Dress and Serve:
- Pour the vinaigrette evenly over the salad. Your goal is to lightly coat every leaf, so start with a bit less dressing than you think you need. Toss gently with your hands or salad tongs to keep the toppings from sinking to the bottom. Serve right away with an extra sprinkle of blue cheese or nuts for a pretty finish.
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My favorite ingredient has to be the blue cheese. The right variety takes each bite from simple to unforgettable. I once served this for my dad’s birthday dinner, and he requested it again the next year and every year since.
Storage Tips
This salad tastes best fresh and fully assembled just before serving. If you want to get ahead, you can prep the vinaigrette and slice your pears up to two hours in advance. Just toss the pears in a bit of lemon juice to prevent browning and keep all the salad components separate until you are ready to serve.
Ingredient Substitutions
If you cannot find ripe pears, apples make a great swap. Try crumbled feta or goat cheese if blue cheese is not your favorite. I have even used candied pecans or pistachios when walnuts were not on hand, and the salad turned out fantastic.
Serving Suggestions
Serve as a side with grilled chicken, roasted turkey, or even a simple quiche. This salad shines on holiday tables because it balances out richer dishes beautifully. It also makes an easy lunch when paired with crusty bread.
Cultural and Historical Context
Pairing fruit and cheese in salads is an old tradition found in French and Italian kitchens. Blue cheese adds a savory punch that has made this combination popular in American entertaining ever since the seventies. I love how a few pantry staples inspired by classic French cooking can feel so special together.
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This salad brings together freshness and indulgence effortlessly. Make it your signature dish for entertaining!
Frequently Asked Questions
- → What type of blue cheese works best in this salad?
Roquefort and Gorgonzola are excellent choices as specified in the original recipe, but any quality blue cheese will work. For a milder flavor, try Danish blue, while Stilton offers a stronger taste. Select based on your personal preference for tanginess and creaminess.
- → Can I prepare any components ahead of time?
The vinaigrette can be made up to 2 days ahead and stored in the refrigerator. You can also toast the nuts and prepare other components in advance. However, wait to slice the pears and assemble the salad until shortly before serving to prevent browning and maintain optimal freshness.
- → What variety of pears should I use?
Anjou, Bartlett, or Bosc pears work beautifully in this salad. Choose pears that are ripe but still firm enough to hold their shape when sliced. The ideal pear should yield slightly to gentle pressure at the stem end.
- → Is there a substitute for the nuts if I have allergies?
For a nut-free version, try toasted pumpkin seeds or sunflower seeds, which provide similar crunch without the allergen concerns. Crispy chickpeas can also add texture and protein as an alternative to the walnuts or pecans.
- → What can I serve with this salad to make it a complete meal?
This versatile salad pairs wonderfully with grilled chicken, poached salmon, or a slice of quiche for a complete meal. For a vegetarian option, add some roasted chickpeas or a warm crusty baguette and butter on the side.
- → How can I prevent the pears from browning if I need to prepare them in advance?
Toss the sliced pears in a little lemon juice to prevent browning if you need to prepare them slightly ahead of time. The acid in the lemon juice slows oxidation while complementing the flavors in the salad and dressing.