Pear & Blue Cheese Salad Recipe

Preheat a small skillet over medium heat. Add the pecan halves (3 oz) in a single layer. Toast, stirring or shaking the pan frequently, until fragrant and lightly browned, 4–6 minutes. Watch closely to avoid burning.

Optional — for a candied touch: after 2 minutes of toasting, sprinkle the pecans with 1 tsp sugar and 1/8 tsp salt (not included in ingredients list) and continue to toast until caramelized, about 1–2 more minutes. Transfer pecans to a plate to cool so they stop cooking in the hot pan.

In a small bowl or a jar with a tight lid, combine 2 tablespoons dry white wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1 tablespoon finely minced shallot, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Whisk while slowly streaming in 4 tablespoons extra-virgin olive oil until the dressing is emulsified and slightly thickened. If using a jar, add the oil, secure the lid, and shake vigorously for 30 seconds. Taste and adjust seasoning—add a little more honey if too tart or a pinch more salt if needed.

Wash and dry the mixed salad greens thoroughly. Spin or pat dry and place in a large salad bowl. Chill briefly if desired for crisper greens.

Core and thinly slice the 2 pears: halve each pear lengthwise, use a small spoon or melon baller to remove the core/seeds, then slice each half into 1/8- to 1/4-inch slices. To prevent browning while assembling, toss slices briefly in a small bowl with 1 teaspoon lemon juice (optional, not listed in ingredients).

Peel and pit the avocado. Cut into 1/2-inch slices or 3/4-inch cubes, depending on preference. To keep slices neat, leave the avocado in the skin while slicing lengthwise then scoop out with a spoon.

Thinly slice 1/4 red onion into half-moons. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes, then drain and pat dry.

Add the prepared mixed greens (6 cups) to the large serving bowl. Drizzle about half of the vinaigrette (start with 2–3 tablespoons) over the greens and gently toss with tongs until evenly coated. You can add the remaining vinaigrette later to taste.

Arrange the pear slices evenly over the dressed greens.

Scatter the avocado slices or cubes and the thinly sliced red onion over the salad.

Sprinkle the toasted pecans evenly across the top.

Crumble 3 ounces of blue cheese over the salad in small clusters so each bite can get some cheese.

Season lightly with the remaining 1/4 teaspoon sea salt (if needed) and 1/4 teaspoon freshly ground black pepper, or to taste.

If desired, drizzle any remaining vinaigrette or 1 tablespoon extra-virgin olive oil over the finished salad. Serve immediately so the pears and avocado retain their texture.