Pear and Blue Cheese Salad

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My husband and I call this the "House Salad". I make it for many of our guests, and there is never any salad left!

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WOW! Peppery, toasty, crunchy, sweet goodness. This is going to be a regular for me and my gang.

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Nice, not great.

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We had this 3 years ago for our first Thanksgiving in our new house and first one we hosted. We had gotten all our recipes from foodnetwork.com that year. This was my absolute favorite dish we had that year and I want it every year for Thanksgiving now. It was a hit.

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I made this salad to accompany a grilled chicken dinner. The salad was lovely, with flavors that truly complimented each other. There were two subs and 1 tweak I made to the recipe. 1st I did not have watercress on hand, so I subbed baby leaf lettuce instead. 2nd I used candied walnuts in this recipe, as that is what I had on hand. And my tweak was to add brown sugar to the dressing, which I found to be a bit too tart. My husband thought the finished product was truly a lovely salad, and I concur! I highly recommend this salad recipe.

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Ive made this salad for the past two years on Thanksgiving and my family raves about. I added some brown sugar to the dressing because I felt it was too bitter to start. Also, to save time I used a box of spring mix salad and added the toppings. I definitely recommend this recipe to anyone who wants a more flavorful salad!

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I made this for our Thanksgiving dinner and doubled everything. It was a big hit! The tartness of the pears acted as a perfect counterpoint to the bitterness of the arugula. This recipe is definitely a keeper.

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If you don't like the taste of mustard, you probably won't like this. I went ahead and gave it a try anyway, but I didn't like it. It is too strong for me. I gave it to my family to eat and they ate it.

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I made this without the endives which I couldnt find in the store and substituting some other lettuce. I also added dried cranberries which I wouldn't leave out if I were to make this again.