Pear Fig Walnut Salad (Printable Version)
Crisp salad featuring pears, figs, toasted walnuts, blue cheese, and a honey-Dijon dressing.
# What You'll Need:
→ Salad
01 -
6 cups mixed salad greens (arugula, baby spinach)
02 -
½ small shallot, very thinly sliced
03 -
2 medium figs, quartered
04 -
3 medium pears (Bosc or Anjou), thinly sliced, ripe but firm
05 -
4 ounces blue cheese, crumbled
06 -
1 cup walnut halves, lightly toasted and roughly chopped
07 -
½ cup pomegranate arils
08 -
Fresh thyme sprigs, for garnish
→ Dressing
09 -
¼ cup extra-virgin olive oil
10 -
2 tablespoons champagne vinegar or white wine vinegar
11 -
1 tablespoon honey or maple syrup
12 -
1 teaspoon Dijon mustard
13 -
Pinch of salt and freshly ground black pepper
# Step-by-Step Guide:
01 -
In a dry skillet over medium heat, toast walnut halves for 3 to 4 minutes until fragrant. Remove from heat, let cool, then roughly chop.
02 -
Place mixed greens in a large bowl. Add thinly sliced shallots and fig quarters evenly.
03 -
Fan sliced pears throughout the salad bowl. Crumble blue cheese over the top.
04 -
Scatter roughly chopped toasted walnuts and pomegranate arils over the salad.
05 -
Add fresh thyme sprigs as a final garnish.
06 -
Whisk together olive oil, vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until emulsified and smooth.
07 -
Drizzle the vinaigrette over the salad just before serving and gently toss to combine.
# Additional Notes:
01 -
Lightly toasting walnuts enhances their flavor and adds a pleasant crunch to the salad.