French Recipe! Quick and Easy Pear Salad with Blue Cheese along with a Dijon Vinaigrette to make for a dinner party during the holiday season.
Being in a warmer climate, I still make a salad for dinner because it’s still about 85º degrees outside and the pears are so super sweet at the farmers market.
This is a typical salad in France with blue cheese crumbled up on top. My godmother loved pears and when the season came around, she cooked, baked and peeled the pears for whatever dish she was dreaming about.
Now that I have moved back to Florida, fall will not arrive for me this year. Yes it is still hot and I am in my shorts and t-shirts most of the time but I do miss fall and hopefully next year we can visit the leaves changing again. Right now there is not much time for travel which I’m starting to miss because of the new house and weekends are dedicated to fixing up something.
We also got a puppy named Daisy that just follows me around the house. I love her to death but it’s like having a 2 year old child with you all the time. Some weekends I let her go to doggie camp with the other puppies just so she remembers she’s a dog and not human. I even think she is trying to talk!!! It’s the strangest thing and Jeff and I just laugh on how much she wants to talk with the strangest sounds she makes.
It’s been a long 6 months but now I’m back in the kitchen going through my recipes that I have collected over the years to share with all of you and this salad is a tribute to my lovely god-mother who loved a pear salad with a glass of wine.
How to Make a Pear Salad with Dijon Vinaigrette – Step by Step
Salad
- Chop and wash the Romaine lettuce to place into a bowl.
- Slice the pears and sprinkles the lemon juice and mix gently to coat each slice, then place on top the lettuce.
- Crumble the blue cheese on into the bowl.
- Place the pomegranates on to top.
- Add the chop walnuts.
Dressing
- Add the olive oil in a bowl with the Dijon mustard.
- Mix and then add the lemon juice.
- Season with salt and pepper to taste.
Variations
Another popular fruit to add are apples which Honey crisp are the best for a salad. Here are some other choses if your not a fan of pears.
- Apples
- Strawberries
- Blueberries
Ways to Serve
I usually have a pretty big portion size when I make a salad and it’s not usually a side dish for me but the main meal but when I do make a salad I usually add an 8oz protein.
- Grilled Chicken
- Grilled Steak
- Grilled Beef Patty
Tips
If making salad in advance I will slice the bartlett pear to and sprinkle them with lemon juice.
This helps to prevent browning and enhances the flavor of the pear. I also leave the pears out to room temperature. They seem to be juicer then when they are cold. The final tip is to make your salad dressing in advance and make extra for later.
More Salad Recipes
- Low-Carb Avocado Salad
- Low-Carb Appetizers with Avocado and Tuna
- Tomato Salad with Cranberry Vinaigrette
Winter Travel Guides
- Vacation in Bermuda
- Travel Clearwater Florida
- Christmas Shopping in Old Town Alexandria
- Holiday Joy in New England
Pear Salad with Dijon Vinaigrette
Ingredients
- 1 Romaine lettuce
- 2 pears sliced
- ¼ cup blue cheese
- ¼ cup walnuts
- ¼ cup pomegranate
- ½ cup olive oil
- 2 tbsp dijon mustard
- ¼ lemon juice
- Salt & Pepper
Instructions
Salad
-
Chop and wash the Romaine lettuce to place into a bowl.
-
Slice the pears and sprinkles the lemon juice and mix gently to coat each slice, then place on top the lettuce.
-
Crumble the blue cheese on into the bowl.
-
Place the pomegranates on to top.
-
Add the chop walnuts.
Dressing
-
Add the olive oil in a bowl with the Dijon mustard.
-
Mix and then add the lemon juice.
-
Season with salt and pepper to taste.
Recipe Notes
If making salad in advance I will slice the bartlett pear to and sprinkle them with lemon juice. This helps to prevent browning and enhances the flavor of the pear. I also leave the pears out to room temperature. They seem to be juicer then when they are cold. The final tip is to make your salad dressing in advance and make extra for later.
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