Instructions: 1. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, shaking the pan often, until fragrant. Set aside to cool. 2. In a small bowl, whisk together the shallot, olive oil, vinegar, honey, and mustard. Season with salt and pepper. The vinaigrette keeps in the refrigerator for up to two days; whisk again before using. 3. Place the greens in a large bowl, drizzle with most of the vinaigrette, and toss gently. 4. Arrange the pear slices over the greens, then scatter the walnuts and blue cheese on top. 5. Finish with the remaining vinaigrette and a grind of pepper, and serve right away.
PEAR, WALNUT, AND BLUE CHEESE SALAD SERVES 4 Ingredients: z 5 oz. mixed greens or baby arugula z 2 ripe but firm pears, cored and thinly sliced z ½ cup walnut halves z 3 oz. blue cheese, crumbled z 1 small shallot, minced z 3 tbs. olive oil z 1 tbs. apple cider vinegar z 1 tsp. honey z ½ tsp. Dijon mustard z Salt and freshly ground pepper
15
September 2026
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