Name: Blue Cheese and Walnut Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: Serves 4
Ingredients: 8 cups mixed salad greens (arugula, baby spinach, and butter lettuce); 1 cup walnuts, lightly toasted and roughly chopped; 5 oz (150g) good quality blue cheese (Roquefort, Gorgonzola, or Stilton), crumbled; 1 ripe pear, cored and thinly sliced; 1 small red onion, thinly sliced; 3 tablespoons extra-virgin olive oil; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 teaspoon honey; 1/2 cup dried cranberries; Salt and freshly ground black pepper to taste

Instructions

Toast the walnuts

Place the walnuts in a dry skillet over medium heat. Cook for 3-5 minutes, stirring occasionally, until they become fragrant and lightly toasted. Remove from heat and let cool.
Prepare the dressing

In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, and honey. Season with salt and pepper to taste. Mix until well combined and emulsified.
Assemble the salad base

In a large salad bowl, combine the mixed salad greens, sliced red onion, and dried cranberries. Toss gently to mix the ingredients evenly.
Add the fruit and cheese

Arrange the sliced pear on top of the salad greens. Sprinkle with the crumbled blue cheese and the toasted walnuts, distributing them evenly throughout the salad.
Dress and serve

Drizzle the prepared dressing over the salad just before serving. Toss gently to coat all ingredients with the dressing. Serve immediately while the greens are crisp and the walnuts are crunchy.

Blue Cheese and Walnut Salad

Ingredients

Instructions

Nutritional Information