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Pear, Walnut and Bleu Cheese Salad with Maple Dijon Dressing from Nordstrom’s Cafe



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Rate this recipe 4.6/5 (19 Votes)


  • For the Salad:
  • Mesclun greens, 4-6 cups
  • 2 pears, peeled and chopped (toss with some lemon juice to keep them from discoloring if necessary)
  • 1/4 cup thinly sliced red onion rings, halved (optional)
  • 1/3 cup crumbled Gorgonzola cheese
  • 2/3 cup Maple Candied Walnuts or Pecans (in a pinch, just toast some nuts), roughly chopped
  • For the Maple Candied Walnuts or Pecans:
  • 1 tablespoon butter
  • 1 tablespoon maple syrup
  • pepper to taste
  • 1/2 cup pecan or walnut halves
  • For Maple Dijon Vinaigrette:
  • 3/4 cup olive oil
  • 1/4 cup cider vinegar
  • 1/4 cup maple syrup
  • 2 Tbsp Dijon mustard
  • 1 Tbsp garlic, minced
  • pepper to taste
  • For Nordstrom's Champagne Vinaigrette:
  • 1 tablespoon chopped shallot
  • 1 tablespoon Dijon mustard
  • 2 tablespoons sugar
  • 1 teaspoon minced garlic
  • 1/2 cup Champagne wine vinegar
  • 1 1/2 cups salad oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon white pepper



Step 1

To Make Candied Walnuts:

Melt the butter in a pan
Mix in the maple syrup and pepper
Add the pecans and toss to coat
Cook on medium low heat about 15 minutes. Stir every 5 minutes. Watch carefully so they don't burn.
Turn out on aluminum foil and let cool for 5 minutes; break apart if necessary.

To Make either Dressing:

Mix all ingredients in bowl using wire whisk. Place greens on individual plates. Sprinkle chopped pears, nuts and gorgonzola on top of salad greens. Drizzle dressing over salad or serve on the side to suit individual tastes. Beautiful and delicious.

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