Mozzarella, Blue Cheese, Glaze Pears & Walnuts Recipe

Slice mozzarella

Pat the fresh mozzarella dry with paper towels. Slice into 1/4-inch (about 6 mm) rounds or tear into irregular pieces if you prefer a rustic presentation. Arrange on a serving platter or individual plates, leaving space for pears and nuts.

Prepare pears

Wash and dry the pears. Halve each pear lengthwise, core with a small spoon or melon baller, and slice each half into 6–8 thin wedges (about 1/4-inch). If pears are very ripe and soft, slice gently to keep shape. Immediately squeeze the lemon juice over the cut pears to prevent browning and add brightness.

Combine balsamic vinegar and brown sugar in a small nonstick saucepan. Warm over medium-low heat, stirring until sugar dissolves. Increase heat slightly and simmer gently until mixture reduces by about half and coats the back of a spoon, about 6–8 minutes. Remove from heat and whisk in honey and olive oil until glossy. Let cool slightly — it will thicken as it cools.

Place walnuts in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Watch closely to avoid burning. Remove to a plate to cool, then roughly chop half of them (toasted pieces) and leave the rest in larger pieces for texture.

If using a bed of microgreens or arugula, arrange it on the platter first. Arrange mozzarella slices/pieces and pear slices alternately in a single layer or slightly overlapping pattern. Scatter crumbled blue cheese evenly over the pears and mozzarella so each bite gets a bit of both cheeses.

Drizzle about two-thirds of the warm (or room temperature) balsamic glaze in a thin stream over the assembled cheese and pears. Toss or gently turn pear slices if you want more glaze coverage. Sprinkle the toasted walnut pieces over the top, reserving a few for garnish.

Finish with a light sprinkle of coarse salt and freshly ground black pepper over the platter. If desired, scatter the remaining walnut halves and chopped parsley for color and texture. Optionally, add the remaining glaze in thin lines or dots for presentation.

Serve immediately at room temperature so the mozzarella is soft and the blue cheese is flavorful. Provide extra balsamic glaze at the table. Leftovers can be refrigerated for up to 24 hours; bring back to room temperature before serving.