Caramelized Pear and Blue Cheese Salad
Creamy blue cheese, juicy caramelized pears, and crisp mixed greens come together in this elegant salad that is quick to prepare.
Equipment
- Skillet
- Salad Bowl
Ingredients
Ingredients
- 2 pieces Ripe pears, cored and sliced 1/4-inch thick slices
- 1 tablespoon Unsalted butter Room temperature
- 1 tablespoon Honey or maple syrup For drizzling
- 6 cups Mixed greens Arugula, spinach, or spring mix, washed and spun dry
- 1/2 cup Crumbled blue cheese Gorgonzola or Roquefort, crumbled with fingers
- 1/4 cup Toasted walnuts Roughly chopped (optional)
- 2 tablespoons Balsamic glaze For drizzling (optional)
- Salt To taste
- Freshly ground black pepper To taste
Instructions
- Prepare ingredients first: core and slice the pears, crumble the blue cheese, and toast walnuts if using.
- Heat a medium skillet over medium heat. Add 1 tablespoon of butter and let it melt until it starts to foam—about 30–45 seconds.
- Add the sliced pears to the skillet in a single layer. Sauté for about 4–5 minutes, flipping occasionally, until pears begin to soften and develop golden edges.
- Drizzle 1 tablespoon honey or maple syrup over the pears. Continue to cook for another 2–3 minutes, gently turning the slices so they caramelize evenly and turn a deep amber color.
- Remove the skillet from heat and let the pears rest briefly—this helps them keep their shape.
- In a large salad bowl, place 6 cups mixed greens and season lightly with a pinch of salt and a grind of black pepper.
- Arrange the warm caramelized pears on top of the greens, then sprinkle 1/2 cup crumbled blue cheese and 1/4 cup toasted walnuts over the salad.
- Finish with a light drizzle of 2 tablespoons balsamic glaze if desired. Toss gently just before serving or leave arranged for a pretty presentation.
- Serve immediately while the pears are still warm for the best contrast of textures and flavors.
Notes
Store leftover salad components separately. Keep caramelized pears in an airtight container in the fridge for up to 3 days. Greens should be stored separately to avoid wilting.