Rocket Pear Walnut Salad Recipe

Prepare walnuts

Preheat a small skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool. Roughly chop once cooled.

Prepare pears

Core the pears and thinly slice them lengthwise (about 1/8-inch thick). Lightly toss the slices with 1 teaspoon fresh lemon juice to prevent browning and set aside.

Assemble greens

Place 5 cups of washed and thoroughly dried rocket (arugula) in a large salad bowl. Arrange the lemon-tossed pear slices over the rocket. Sprinkle the toasted chopped walnuts evenly over the salad. Crumble 3 oz of blue cheese over the top in bite-sized pieces.

Make the dressing: In a small bowl or jar, combine 2 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tsp honey, 1 tsp Dijon mustard, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust seasoning (add more honey for sweetness or more vinegar for tang).

Dress the salad: Drizzle about two-thirds of the dressing over the assembled salad and toss gently but thoroughly to coat the rocket, pears, and walnuts. Add more dressing as needed, but avoid overdressing; you can serve leftover dressing on the side.

Finish with balsamic glaze: Using the balsamic glaze, either drizzle artistically over the top of the tossed salad or place 1–2 teaspoons in zigzag lines across each individual serving. The glaze adds a sweet, concentrated balsamic note and an attractive finish.

Serve: Transfer the dressed salad to a serving platter or individual plates. Crumble any remaining blue cheese on top and scatter any leftover chopped walnuts. Serve immediately so the rocket remains crisp and pears stay fresh.