Description
A sophisticated French-inspired salad that perfectly balances the sweetness of fresh pears with the sharp, tangy flavor of Roquefort cheese, complemented by toasted walnuts and a simple, tangy vinaigrette dressing. Ideal for a light lunch or elegant appetizer.
Ingredients
Salad
- 4 cups arugula or mixed greens
- 1 pear, sliced
- 1/4 cup Roquefort cheese, crumbled
- 1/4 cup toasted walnuts
- Optional: dried cherries (to taste)
Vinaigrette
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the salad base: Place the arugula or mixed greens into a large salad bowl as the foundation for your salad.
- Add the pears and cheese: Slice the pear thinly and arrange the slices evenly over the greens. Sprinkle the crumbled Roquefort cheese over the salad to add that rich, tangy flavor punch.
- Incorporate the nuts and optional fruits: Scatter the toasted walnuts and if desired, a handful of dried cherries atop the salad for added texture and a hint of sweetness.
- Make the vinaigrette: In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, salt, and pepper until the dressing emulsifies and is well combined.
- Dress and serve: Drizzle the vinaigrette evenly over the salad just before serving to keep the greens fresh and crisp. Toss gently if preferred, or serve layered as is. Enjoy immediately for the best taste and texture.
Notes
- Roquefort cheese can be substituted with other blue cheeses such as Gorgonzola or Stilton if unavailable.
- For extra savory depth, add slices of prosciutto or cooked bacon bits.
- To toast walnuts, warm them in a dry skillet over medium heat for 3–5 minutes until fragrant, stirring frequently.
- Adjust the vinaigrette seasoning to taste, adding more vinegar for tanginess or mustard for a spicier edge.
- Use pears that are firm yet ripe, such as Bosc or Anjou, for best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: French-Inspired
