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Pear-Blue Cheese salad


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  • 3/4 cup dijon vinaigrette dressing
  • 2 tablespoons butter
  • 1 cup pecan halves
  • 1 tablespoon sugar
  • 1/8 teaspoon salt
  • 16 cups torn curly endive (chicory), romaine lettuce, or spinach
  • 3 ripe pears, cored and thinly sliced
  • 1 cup crumbled blue cheese


Servings 6


Step 1

1. In a large skillet melt butter over medium heat. Add pecan halves. Cook 4 to 5 minutes or until pecans are lightly toasted, stirring frequently. Sprinkle sugar and salt over pecans; cook and stir for 1 minute more. Transfer pecans to a medium bowl; cool.

2. In a 6- to 8-quart salad bowl combine curly endive, pears, blue cheese and half the pecans. Pour vinaigrette dressing over salad. Toss gently to coat. Divide among salad plates. Sprinkle with remaining pecans.

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