What is a pear and blue cheese salad called?

This dish is most commonly referred to as Pear Salad with blue cheese , but it may also go by names like “pear and blue cheese walnut salad,” “winter pear salad,” or even “arugula pear salad.” The exact name can vary depending on regional preferences and ingredient variations.

What goes with blue cheese and pear?

Blue cheese and pear are a dream duo that pair beautifully with toasted nuts (walnuts, almonds, pecans), leafy greens like arugula or spinach, and dressings that bring acid and sweetness—such as honey mustard or balsamic vinaigrette. They also work well with apples, figs, dried cranberries, and citrus segments for added depth.

How to make pear and blue cheese salad?

Start by making a simple dressing, then toast your nuts. Thinly slice ripe pears, toss arugula lightly with some dressing, and layer all the elements—greens, pears, cheese, and nuts—on a platter. Finish by drizzling the remaining dressing just before serving.

What fruit pairs with blue cheese?

In addition to pears, apples, grapes, and figs are classic partners. Dried fruits like apricots or cranberries add sweetness and texture. For a twist, consider using oranges, berries, or even tropical fruits like mango, especially in modern or fusion-style variations.

Pear Salad with Blue Cheese – 1 Irresistible Sweet-Tangy Hit

Description

Pear Salad with blue cheese blends sweetness, crunch, and creaminess—perfect for holiday sides or elegant starters

Ingredients

- 2 ripe pears (or sweet apples), halved, cored, and thinly sliced
- ¾ cup walnuts (or almonds/pecans), whole or halved
- 4 oz arugula (rocket) lettuce
- 4 oz creamy blue cheese, crumbled (such as Roquefort, Gorgonzola, or Stilton)

Honey Mustard Dressing:

- 1½ tablespoons Dijon mustard
- 1½ tablespoons honey
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons olive or vegetable oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper

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Instructions

Prepare the Dressing: Combine all dressing ingredients in a jar and shake well until smooth.
Toast the Nuts: Spread walnuts on a baking sheet and toast at 350°F (180°C) for about 8 minutes until fragrant. Let cool, then leave some whole and break others in half.
Slice the Pears: Cut the pears into thin slices about ⅛ inch thick. If not using immediately, drizzle lightly with lemon juice to prevent browning.
Toss the Greens: In a large bowl, gently toss arugula with about 2 tablespoons of the dressing.
Assemble the Salad: On a large platter, layer one-third of the arugula, pears, walnuts, and crumbled blue cheese. Repeat two more times for a total of three layers.
Finish with Dressing: Drizzle the remaining dressing over the top just before serving.