Pear Salad with Creamy Walnut Vinaigrette Recipe

Introduction

This Pear Salad with Creamy Walnut Vinaigrette offers a delightful mix of sweet, tangy, and nutty flavors. Crisp pears and peppery arugula combine beautifully with a rich, creamy dressing, making it a perfect light meal or elegant starter.

Ingredients

• 2-3 ripe but firm pears
• Juice of 1/2 lemon
• 4 cups arugula or other baby lettuce
• 4 tablespoons walnuts
• 4-8 tablespoons crumbled blue cheese or gorgonzola cheese
• 1 teaspoon Dijon mustard
• 3 tablespoons walnuts (for dressing)
• 3 tablespoons white wine vinegar
• 1/2 cup walnut oil
• Salt and black pepper to taste

Instructions

1. Step 1: To make the dressing, combine the Dijon mustard, 3 tablespoons walnuts, and white wine vinegar in a small food processor. Process for about a minute. While the processor is running, slowly drizzle in the walnut oil through the opening on top. Continue processing until the dressing is smooth and creamy. Scrape down the sides if needed. Season with salt and black pepper to taste.
2. Step 2: Slice the pears into 1/4 inch slices using a mandolin slicer or sharp knife. Immediately sprinkle with lemon juice to prevent browning, ensuring all surfaces are coated.
3. Step 3: Arrange the arugula evenly on four salad plates. Fan out the pear slices on top of the greens in a stacked but slightly spread arrangement. Scatter the 4 tablespoons walnuts and crumbled blue cheese over each plate.
4. Step 4: Drizzle the creamy walnut vinaigrette over each salad and finish with freshly cracked black pepper to taste. Serve immediately.

Tips & Variations

• Substitute the blue cheese with feta for a milder flavor and a tangy twist.
• Use toasted walnuts to enhance the nutty flavor and add extra crunch.
• If you don’t have a food processor, whisk the dressing ingredients vigorously together until emulsified.
• Add thinly sliced red onion or dried cranberries for extra texture and sweetness.

Storage

This salad is best served fresh as the pears can brown and the greens wilt. If you need to store, keep the dressing separate and refrigerate in an airtight container for up to 3 days. Assemble the salad just before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of lettuce instead of arugula?

Yes, baby spinach, mixed greens, or butter lettuce all work well and will slightly change the flavor profile.

How do I prevent the pear slices from browning?

Coating the pear slices with fresh lemon juice immediately after cutting helps prevent browning by slowing oxidation.

Pear Salad with Creamy Walnut Vinaigrette Recipe

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★★★★★

4.6 from 145 reviews

A refreshing and elegant pear salad featuring crisp arugula, tender pear slices, crunchy walnuts, and tangy blue cheese, all tossed in a rich and creamy walnut vinaigrette. This salad is perfect for a light lunch or as a sophisticated starter to any meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Blending
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2–3 ripe but firm pears
• Juice of 1/2 lemon
• 4 cups arugula or other baby lettuce
• 4 Tbsp walnuts
• 4–8 Tbsp crumbled blue cheese or gorgonzola cheese

Dressing

• 1 tsp Dijon mustard
• 3 Tbsp walnuts
• 3 Tbsp white wine vinegar
• 1/2 cup walnut oil
• Salt and black pepper to taste

Instructions

1. Prepare the dressing: Place the mustard, 3 tablespoons of walnuts, and white wine vinegar into a small food processor. Process for about one minute, then slowly drizzle in 1/2 cup of walnut oil while the machine runs. Continue processing until the mixture is smooth and creamy, scraping down the sides as needed. Season the vinaigrette with salt and freshly ground black pepper to taste.
2. Slice the pears: Using a sharp knife or a mandolin slicer, cut the pears into 1/4 inch slices. Immediately sprinkle the slices with the juice of half a lemon to prevent browning. Ensure all pear surfaces are coated with the juice.
3. Assemble the salad: Evenly divide 4 cups of arugula onto four salad plates. Neatly stack and fan out the pear slices on top of the arugula. Scatter 4 tablespoons of walnuts and 4 to 8 tablespoons of crumbled blue cheese evenly over the salads.
4. Finish and serve: Drizzle the creamy walnut vinaigrette over each salad and season with freshly cracked black pepper to taste. Serve immediately for the best flavor and texture.

Notes

• Use firm pears like Bosc or Anjou for best slicing and texture.
• Walnut oil imparts a rich, nutty flavor; you can substitute with extra virgin olive oil if unavailable, but it will alter the taste.
• Adjust blue cheese quantity according to your preference for stronger or milder flavor.
• To save time, prepare the dressing ahead of time and refrigerate, but add salad ingredients just before serving.
• For a crunchier texture, lightly toast the walnuts before adding them to the salad and dressing.

Keywords: pear salad, walnut vinaigrette, blue cheese salad, arugula salad, healthy salad, creamy dressing, easy salad recipe