This recipe for pear, blue cheese, and walnut salad with a maple vinaigrette has become my most well-read post on Drizzle and Dip, and I simply could not leave it out of my cookbook which was published last year.
Here is the post as it was originally published:
I would like to take this opportunity to honour the person that invented this salad, whoever you may be, because it is just perfect in its simplicity. I tried to google the origin of it but was swamped with hundreds of recipes.
I had the pears, the walnuts, and a lump of beautiful blue cheese and wanted to make something a bit different based on the fact that this is not new, and has been somewhat overdone, but it really is difficult to alter a dish that is already a symphony of flavour with lovely textural, crunchy bits.
I decided to try a quick tortilla pizza Bianco using these ingredients to see how that would work. And work, it most certainly did.
But I was in the mood for the ‘classic’ salad. So being in a ‘maple syrup’ frame of mind recently, and having thrown it over my oats with apple and pear the other day, I made up a vinaigrette dressing with it to give the salad the sweetness I felt it needed.
Make the salad up using any nice lettuce leaves that you prefer. I think rocket (arugula) works wonderfully here as this adds a nice peppery dimension to the sweet and salty. Slices of fresh pear, chunks of blue cheese, and a sprinkling of raw walnuts, and there you have it.
Printpear, blue cheese and walnut salad with a maple syrup vinaigrette
Ingredients
2 generous handfuls rocket (leaves of your choice)
2 pears, sliced
150g blue cheese, broken into chunks
50g crushed walnuts for sprinkling
dressing
60ml olive oil (4 Tbs)
30 ml red wine vinegar (2 Tbs)
20ml maple syrup (1 Tbs and 1 tsp)
1/2 tsp Dijon mustard
salt
Instructions
Place the salad ingredients in a bowl or arrange on a platter.
Mix the vinaigrette dressing ingredients in a small jar and shake well before drizzling over the salad.
Notes
Its best to make the salad just before serving as the pears go brown very quickly
Keywords: pear salad, blue cheese, walnut, maple, vinaigrette
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50 Comments
For a minute there, I was wondering what “dijon mustard maple syrup” was and wondered where I’d get that. Then I realized it was a problem with a line break. 🙂
This salad looks delish! I’ve been making a similar salad LOTS lately. It’s similar to yours, except that the nuts are heated with sugar so that they become candied. *Huge* fan of those. 🙂 https://www.dishingthedivine.com/2011/02/28/pear-salad-with-mustard-vinaigrette-dressing/
Hi,
What ingredient is the 3rd item in vinaigrette recipe – 20ml ?
Oh thanks so much for catching that Michael, *oops* its the maple syrup.
Thank you Paula for picking up my typo there (the joys of editing your own work), Your salad with oranges sounded quite interesting.
The salad looks amazing, but I am really wondering where you got that super cute bowl?
Oh my! This really tickles my fancy right now…I’m not a big fan of blue cheese though, but I think goat cheese would be a terrific addition. Love your site!!! (found you via Foodgawker!)
Hi Nicole, I bought it at a logal interior shop. I love in Cape Town, South Africa and I see you are in Alaska. A part of the world I have always wanted to visit.
Sam
Hi Charissa, I think goats cheese will work out just as well. Enjoy!
Try the blue cheese and pear salad with caramelized pecan nuts and home made croutons, I have made it several times now and my guests thought it was a world class salad! Just melt brown sugar on low heat until it is starting to melt, then add the pecan nuts and stir for a few minutes ( take it of the heat if necessary) . Croutons: cut a french baguette, put olive oil on it and rub the garlic in, place it in the oven (180 degr.) and bake it until golden brown, crunch it into smaller pieces and drizzle over the salad.
Wow Joyce your additions sound delicious. Thanks for sharing.
Sam
Thank you so much for sharing this. I made this tonight and it was wonderful. Especially the dressing. It feels so good to eat a salad dressing that I know exactly how it was made and what’s in it.
Hi Kasey, glad you enjoyed the recipe, it adds just a touch of sweetness 🙂
Yum! I make something similar with apples.
https://craftingintherain.blogspot.com/2011/11/maple-apple-chicken-salad.html
I’ll have to try it with pears one of these days!
I’ve eaten this 2 days in a row now and it is delicious! I used feta instead of blue cheese, and 100% pure maple syrup. Thanks so much for the great recipe!!!!
Awesome Dena, glad you like. I made mine with maple syrup too.
I plan on making this for a bridal shower, but I was wondering, how many people do you think the recipe would feed in the above quantities of ingredients?
Thanks so much!
Hi Joni – work on the following quantity to serve 4:
2 generous handfuls of rocket (arugula) or other leaves
2 pears sliced (so roughly 1/2 a pear per person)
150g blue cheese (so around 30 – 40g) per person
50g of crushed walnuts for sprinkling
But add or subtract whatever you want to use more or less of.
Enjoy and I hope the party goes well
Sam
I made this salad and salad dressing tonight and it was fabulous!! I will be making it again for sure!! Thank you!!
Glad you enjoyed Jodi, thanks for leaving a message 🙂
I found this on pinterest. I had it for lunch, it was wonderful. I didn’t have any blue cheese, so I added feta instead. Thank you for sharing
I just made this for lunch – it was sensational and the MOTH is raving about it. I used Pecans from the Tweed Valley just down the road, our own lettuce and new season pears from Stanthorpe! The cheese was a Shropshire Blue – rich, yellow and creamy. The dressing was wonderful! Thank you!
Hi Jan- all those ingredients sound amazing. Glad you liked
I make this salad probably at least once every two weeks during the winter! Thank you so much for this recipe, it is our absolute favorite!!! It’s perfect.
Thanks for the lovely feedback caroline – Im so glad you enjoy it.
Whipped this simple salad up along side our grilled ribeye steaks last night, I’d like to repeat that evening over and over again YUM.
Im so glad you enjoyed it Diana 🙂