Roasted Pear and Blue Cheese Salad

Total Time:
26 min
15 min
11 min

4 servings

  • 2 Bosc pears
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon whole-grain mustard
  • 1 tablespoon apple cider vinegar
  • 1 bunch watercress, stems trimmed
  • 1 bunch arugula, stems trimmed
  • 2 endive, thinly sliced crosswise
  • 2 ounces crumbled blue cheese, such as Roquefort, Maytag, or Stilton, about 1/2 cup
  • Kosher salt
  • Freshly ground black pepper
  • Preheat oven to 425 degrees F.

  • Halve and core the pears and cut into 3/4-inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat. Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.

  • Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the remaining 3 tablespoons olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside.

  • Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.

  • Copyright 2004 Television Food Network, G.P. All rights reserved.

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    Pear and Blue Cheese Salad

    Recipe courtesy of Food Network Kitchen