The Pioneer Woman Tasty Kitchen
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Roasted Pear and Blue Cheese Salad

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Level: Easy

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Description

This delicious salad is best served as soon as it’s made. The warm pears and almonds make the blue cheese nice and melty, which brings everything together very nicely. I like to make sure that my mixed greens has arugula in it, because I like the peppery bite it provides. The stated servings are for a small plated salad that you would typically serve before a sit-down meal. The recipe is easily doubled.

Ingredients

  • 3 whole Firm Pears (Anjou Or Bosc), Cored And Sliced 1/8 Inch Thick
  • 1 Tablespoon Sugar
  • ½ cups Raw Unsalted Almonds
  • 1 whole Shallot, Minced
  • ¼ cups White Wine Vinegar
  • 1 Tablespoon Dijon Mustard
  • 1 Tablespoon Honey
  • 1 teaspoon Kosher Salt
  • 2 teaspoons Freshly Ground Black Pepper
  • ⅓ cups Extra Virgin Olive Oil
  • 1 bag (about 5 Oz. Bag) Mixed Baby Greens
  • 1 bunch Radishes, Thinly Sliced (6-8 Medium Radishes), Optional
  • ½ pounds Blue Cheese Wedge (approximate Weight)

Preparation

Preheat oven to 425ºF.

Spread pear slices on a large baking sheet and sprinkle with sugar. Mix to coat completely and roast for about 20 minutes or until soft but not brown around the edges.

While pears are roasting, put the almonds on another pan and roast for about 10 minutes or until they are nicely toasted.

Combine shallots, vinegar, mustard, honey, salt, pepper, and olive oil in a jar with a tightly-fitting lid. Shake until combined. Taste and adjust as needed.

Wash and spin dry greens and put in a large bowl. Add pears, almonds, and radishes, and crumble the blue cheese on top.

Add about 1/2 of the dressing and toss. Taste and add more dressing to your liking. Any leftover dressing will keep in the refrigerator for about 1 week.

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