Pear, Blue Cheese & Walnut Salad
A fresh salad mix with juicy pear, crumbly blue cheese, and toasted walnuts. A sweet balsamic dressing adds brightness without fuss.
- Time
- 12 min
- Serving
- 513 kcal
- Ingredients
- ≈ $4.08
- Protein
- 14 g
Ingredients
- 1 Pears≈ $3.80 per kg 130 g
- 2 Blue cheesepack 100 g ≈ $4.00 45 g
- 3 Salad mixpack 150 g ≈ $3.00 60 g
- 4 Walnutspack 150 g ≈ $4.00 22 g
- 5 Honey 8 g
- 6 Balsamic vinegar 8 ml
- 7 Olive oil 10 ml
- 8 Ground black pepper 1 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash and dry the salad3 mix, then place in a bowl.
Slice the pear1 thinly, removing the core.
Chop the walnuts4 roughly and crumble the blue2 cheese into small pieces.
Whisk together olive oil, balsamic vinegar, honey, salt, and black pepper for the dressing.
Combine the salad3, pear1, cheese, and walnuts4, then drizzle with the dressing.
Gently toss and serve immediately while the leaves stay crisp.
Tips
- Why it works
- Slice the pear thin and core it so it doesn't turn bitter or go soft from the dressing. Crumble the cheese finely so it doesn't melt and spoil the texture of the salad.
- Substitutions
- Use brynza (45 g) instead of blue cheese, which will be less salty. Pine nuts (20 g) work instead of walnuts, but they taste more bitter.
- Common mistakes
- If the salad leaves wilt or turn yellow, you mixed too much or added the dressing too early. Check 5 minutes after mixing.
- Storing and reheating
- Keep in the fridge for no more than 1 day, in a sealed container. Revive in the microwave for 20 seconds, but the pear will get softer.
- Serve with
- Serve with grilled meat or roast chicken to cut the richness of the meat. Also good with a light soup at lunch.
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