Pear Walnut Salad Recipe

Toast walnuts

Preheat a small skillet over medium heat. Add the walnuts in a single layer and toast, stirring frequently, for 3–5 minutes until fragrant and lightly browned. Transfer to a plate to cool so they don't continue to cook in the hot pan.

Prepare pears

Wash and dry the pears. Cut each pear in half lengthwise, remove the core with a small spoon, then slice each half into 6–8 thin slices. If you prefer, toss the slices immediately in a tablespoon of the vinaigrette to prevent browning (optional).

Assemble greens

Place the mixed salad greens in a large bowl and season lightly with half the salt and half the pepper. Gently toss to distribute.

Plate the salad

Divide the dressed greens between 4 plates (about 1.5 cups greens per serving). Arrange pear slices on top of the greens, sprinkle toasted walnuts and crumbled Faribault blue cheese over each portion, then finish with a small pinch of remaining salt and a crack of fresh black pepper. Garnish with chopped parsley or chives if using.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey (or maple syrup), minced shallot, minced garlic, salt, and black pepper. Whisk or shake well to dissolve the salt and emulsify the mustard with the vinegar.

Slowly drizzle in the olive oil while whisking (or add oil to the jar and shake vigorously) until the dressing is glossy and emulsified. Taste and adjust seasoning: add a little more honey if you want it sweeter or a pinch more salt if needed.

If not using immediately, refrigerate the dressing in a sealed jar for up to 5 days. Bring to room temperature and shake well before using.