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Pear Salad with Blue Cheese

Main Ingredient: Fruits

Yield: 4 servings

Photo and Recipe courtesy of Wisconsin Milk Marketing Board, Inc.



  • 1/4 c. red wine vinegar
  • 1 tbsp. (1 small) shallot, minced
  • 1 tsp. prepared mustard
  • 2 teaspoons honey
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/3 c.  extra-virgin olive oil



  •  1/2 c.  walnut halves
  • 1 tbsp. olive oil
  • 5 ounces baby greens, washed and dried
  • 2 Asian or Bosc pears
  • 1 c.  blue-veined cheese, crumbled
  • Raspberries, for garnish (optional)


  1. Chill four serving plates.


  1. In a small jar, combine the vinegar, shallot, mustard, honey, salt, and pepper. Add the olive oil, and shake to incorporate. Shake again before serving.


  1. In a hot sauté pan, toss the olive oil and walnuts quickly to toast (about one minute). Remove from pan and cool on paper towel. Divide the lettuce equally onto the four chilled plates. Cut the pears into quarters and core. Thinly slice the pears and evenly distribute over the lettuce (about 1/2 pear per portion). Top the lettuce evenly with the cheese and the walnuts.
    Garnish each salad with raspberries, if desired. Drizzle the vinaigrette over the entire salad.

Suggested Cheeses

Salemville® Reserve

Salemville® Reserve, an extra-aged blue cheese, is the cream of the crop of the Salemville® blue cheeses.

Salemville® Blue

Award-winning Salemville® Blue Cheese is recognized for its well-balanced, earthy flavor and picturesque veining.

Salemville® Gorgonzola

Salemville® Gorgonzola Cheese gained widespread fame by winning “Best American-Made Blue Cheese” at the World Championship Cheese Contest in 2000.

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