Pear and Blue Cheese Salad
This Pear and Blue Cheese Salad recipe brings something cool and crisp to a hot South African Christmas table. Sweet, just-ripe pears soften the salty bite of blue cheese, while toasted walnuts add crunch. A light lemon and honey dressing ties everything together without making the leaves heavy.
Serve it beside cold gammon, roast chicken or a festive braai, preferably on a wide platter so the pears and cheese stay evenly spread. Choose pears that give slightly near the stalk but still feel firm enough to slice neatly. You can toast the nuts and mix the dressing ahead; keep the leaves chilled and put the salad together just before everyone sits down to eat.
Ingredients
For the salad
For the dressing
Instructions
- 1Place the walnuts in a dry frying pan over medium-low heat. Toast for 3–5 minutes, stirring often, until fragrant and lightly coloured. Tip onto a plate and leave to cool completely.
- 2Whisk the olive oil, 20 ml lemon juice, honey, mustard and black pepper together in a small bowl until combined. Taste with a little blue cheese before deciding whether it needs salt.
- 3Arrange the dry lettuce leaves and rocket on a wide serving platter, or place them in a large, shallow salad bowl.
- 4Quarter and core the pears, leaving the skins on. Cut into thin wedges and gently toss with the remaining 10 ml lemon juice to slow browning.
- 5Just before serving, drizzle half the dressing over the leaves and toss lightly. Arrange the pear wedges over the leaves.
- 6Scatter over the crumbled blue cheese and cooled walnuts. Spoon the remaining dressing evenly over the salad and serve straight away.
Nutrition (per serving)
- Calories
- 233 kcal
- Carbohydrates
- 17 g
- Protein
- 7 g
- Fat
- 17 g
- Saturated fat
- 5 g
- Sugar
- 11 g
- Fibre
- 3.4 g
- Sodium
- 260 mg
- Cholesterol
- 15 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Toast the walnuts up to two days ahead. Cool completely, then store in an airtight container at room temperature.
- Mix the dressing a day ahead and refrigerate in a sealed jar. Let it stand briefly at room temperature and shake well before using.
- Keep the leaves and cheese chilled until assembly. On a hot Christmas Day, bring the salad out when lunch is ready rather than leaving it in the sun.
- For a nut-free version, leave out the walnuts or replace them with toasted pumpkin seeds, checking ingredient labels if catering for an allergy.
Frequently asked questions
Which pears work best?
Packham's Triumph or Forelle pears work well when just ripe. Avoid very soft pears, which can break apart during tossing, and hard, underripe fruit with little sweetness.
Can I use a milder cheese?
Yes. Choose a creamy, mild blue cheese, or replace it with the same weight of feta if your guests do not enjoy blue cheese. Feta is also salty, so taste before adding salt to the dressing.
Can I assemble the salad ahead?
For the crispest result, prepare the components ahead but slice the pears and assemble close to serving. Lemon juice slows browning but will not prevent it indefinitely. Refrigerate leftovers promptly and eat within a day; the dressed leaves will soften.
