Roquefort Pear Salad: the simple salad recipe for a special occasion

Roquefort Pear Salad is an easy, healthy recipe to try during the cold seasons. You can whip it up in no time and serve it as a gourmet dish to your guests for your next dinner party or potluck. You only need a few ingredients to prepare this salad. The tangy blue cheese and vinaigrette go well with sweet, fruity pears. The walnuts are perfect for creating a crunchy texture that contrasts with the creaminess of the dressing.

It is an original and colorful recipe that also includes all the main nutritional elements like protein, healthy fats and vegetables. You can customize this salad recipe as you want, by using your favorite ingredients to try different kind of flavors.

How to pick the perfect pear for Roquefort Pear Salad

For this salad it is important to pick perfectly ripe pears. The pears must be firm but not hard. As it is a fruit that ripes from the inside out and does not changes in color, it is necessary to check if it is ready in another way. The pears begin to ripen at the end of the stem, so choose the pears that begin to soften in this part. To know if the pear is already mature or almost ripe, you should make a slight pressure with your finger and it should yield. If you buy the pears a few days before making the salad, you can keep them in the fridge to prevent them from maturing.

Tips

For some tasty variations, roast your pears. Substitute Roquefort for your favorite cheese such as gorgonzola or feta. You can also add chopped avocados or candied pecans to the salad.

You can replace apple cider vinegar with balsamic vinegar or use another kind of salad like endive.

If you prefer, you can peel the pear before slicing it.

Can you store Roquefort Pear Salad?

It is best to enjoy the Roquefort pear salad at the moment as the pears and salad may spoil the next day.

How to make Roquefort Pear Salad

Wash the pears very well. Cut them in eighths and remove the seeds. Sprinkle the pears with lemon juice to prevent them from turning brown. Season with salt and pepper.

Wash the salad with vinegar, rinse well and drain off the excess water. Place it in a plate and add the pears.

Add the blue cheese, previously cut into bite-size pieces, and walnuts.

To make vinaigrette, mix honey, mustard and vinegar. Add the oil little by little by mounting it with rods.

Drizzle the vinaigrette over the salad, then season. Serve and enjoy!