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Pear and blue cheese salad on two salad plates.

Pear and Blue Cheese Salad

Seasonal and elegant salad for entertaining and the holidays.
Course Salad
Cuisine American
Keyword homemade salad dressing, pear and blue cheese salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 servings
Calories 313kcal
Author Kelly | the hungry bluebird



  • 1 large shallot, minced
  • ½ cup safflower oil (or neutral salad oil, like canola)
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 1 tbsp Dijon mustard
  • ¾ tsp coarsely cracked pepper
  • Pinch kosher salt


  • 2 large ripe, firm pears, peeled and cut into ½-inch dice ~ I used Bartlett but Anjou or Bosc work too)
  • 12 cups mixed greens, washed, crisped and chilled
  • Kosher slat and pepper
  • cup blue cheese, crumbled ~ I think I use more
  • ¼ cup pine nuts, toasted


  • For dressing, put all ingredients in a jar with a tight-fitting lid. Shake vigorously to combine.
  • Toss diced pears with scant 1/4 cup dressing. Can be made 2 hours ahead, cover and refrigerate.
  • To serve, put greens in a large bowl and toss with remaining dressing. Divide among 6 plates and sprinkle lightly with salt and pepper.
  • Scatter pears over greens, dividing evenly (or do like me and mound the pears in the center of the plate).
  • Lastly, garnish with crumbled blue cheese and then the pine nuts, again dividing evenly.  Serve immediately and enjoy.


Note:  To toast pine nuts, put in a small skillet over medium heat and shake and toss until fragrant and light brown.  Be careful because they burn easily.  Do not take your eyes off the prize.


Calories: 313kcal | Carbohydrates: 22g | Protein: 4g | Fat: 25g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 137mg | Potassium: 306mg | Fiber: 3g | Sugar: 14g | Vitamin A: 990IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 1mg