Pear & Bleu Cheese Salad Gf Recipe

Toast and candy walnuts

Place a small nonstick skillet over medium heat. Add the walnuts and toast, stirring frequently, for 2 minutes until aromatic. Add the sugar and butter, stirring constantly until the sugar melts and coats the nuts, about 1–2 minutes. Sprinkle the salt, stir to combine, then spread nuts on a piece of parchment to cool and prevent sticking. Once cooled, break apart any clusters. Total time: about 5 minutes.

Whisk dressing

In a small bowl or jar combine balsamic vinegar, honey, Dijon mustard, minced garlic, and fresh lemon juice. Whisk until honey is incorporated. Slowly stream in the olive oil while whisking continuously (or shake vigorously in a jar) until the dressing emulsifies. Season with salt and freshly ground black pepper; taste and adjust honey or lemon to balance sweetness and acidity. Chill briefly if desired. Makes about 3 tablespoons; enough for the salad. Total time: 5 minutes.

Prepare greens

Place 4 cups spring mix and 2 cups baby spinach into a large salad bowl. Gently toss to combine.

Slice pear

Core the pear and thinly slice (about 1/8–1/4 inch thick). If you prefer, cut into thin wedges. To prevent browning briefly toss slices in a tablespoon of lemon water (1 tbsp lemon juice + 1/4 cup water), then pat dry with paper towel.

Dress salad

Drizzle about 2 tablespoons of the honey-balsamic vinaigrette evenly over the greens (reserve extra dressing to taste). Gently toss the greens to coat, taking care not to bruise leaves.

Add toppings

Arrange pear slices over the dressed greens. Sprinkle 3 ounces of crumbled bleu cheese and 3 ounces of candied walnuts evenly across the salad. If using store-bought candied walnuts, lightly break any large clusters before scattering.

Finish and serve

Taste and add additional vinaigrette if needed (up to the remaining tablespoon). Serve immediately on individual plates or bowls so the greens and walnuts stay crisp.