Blue Cheese And Pears Salad

Green leaves are a subbase for almost any salad.

Green Salad is tasty with lots of flavors – to the Parmesan saltiness, the lemon sourness, the peppers and piquant cheeses sharpness, and the sweetness of honey and fruit.

A blue cheese with pears salad combines all the flavors – it is sour because of the vinaigrette, the blue cheese adds to its salty and slightly sharpness, and it has the sweetness of honey and slices of pears cooked with wine and sugar.

The blue cheese and pears have become a fairly simple salad for a very special and festive to serve.

It does not take much work other than the preparation of the pears that have to dive into the wine mixture and absorb all the sweetness of the liquid.

You can prepare it in advance and season with a vinaigrette a minute before serving and feel free to add greens you like – sprouts and other types of lettuce.

What to do?

Begin with the pears that need to be cold in serving:

In a boiling pot:

1 cup sugar

1 cup water

A glass of dry white wine (one that you like its taste)

Juice of 1/2 of lemon

A strip of lemon peel

Peel the pears and remove the seeds. Cut in half and place in a cooking pot until most of the liquid is reduced – about 10 minutes.

Drain from the liquid – which, by the way, can then be used to season a fruit salad.

The pears are cooled to room temperature and can even be kept in the fridge for a day or two.

Slice them to about 1/2 cm thick.

Prepare the seasoning and set aside:

2 tablespoons olive oil

1-2 crushed garlic cloves

1/4 teaspoon mustard

1 1/2 teaspoons honey

1 tablespoon apple cider vinegar or wine vinegar

1 tablespoon freshly squeezed lemon juice

Salt

Ground black pepper

Mix well, and keep aside for serving.

For the salad – green leaves and whatever you like:

Arabic lettuce, coarsely cut

American lettuce is also coarsely cut

Kyle cut rough

A variety of baby leaves

Spinach – if the leaves are large cut to the desired size

Green onion sliced into long thin strips

Sprouts – sunflower, radish, kale, alfalfa, mustard, broccoli, etc.

As for the quantities: three pears are sufficient for 3-4 diners (when the salad is served as an addition rather than a main one). So add as much green as accordingly to the amount of the diners and as much you like.

Last minute additions:

100 g of blue cheese. Do different sizes

A handful of walnuts toasted on a hot pan or in an oven for a few minutes. Changes all taste

A handful of candied pecans

Assembly:

Pour the vinaigrette over the greens and gently mix.

Add the cheese and walnuts and arrange over the slices of pears.

Enjoy 🙂