Winter Pear Salad

A Note From Cristi:

I’ve had this salad a variety of ways. Different greens with different dressings with different nuts, but one thing is always true: Pears go so good with blue cheese. At Christmastime, we often receive gift boxes of pears wrapped in gold foil and sing songs about a partridge in a pear tree. So it’s only fitting that a winter salad has such a symbolic fruit of the holiday season. In this version, the balance of crisp arugula, juicy red D’Anjou pears, creamy blue cheese, crunchy candied pecans, and pickled red onions are all tied together with a sweet and tangy maple dressing.

Ingredients

• For the Salad:

  • 5 oz arugula

  • 2 red pears (ripe but firm)

  • 3/4 cup blue cheese (crumbled)

  • Candied pecans (about 1/2 cup)

  • Pickled red onions (for garnish, optional)

  • Add more or less of all toppings based on preference

• For the Dressing:

  • 1/3 cup maple syrup

  • 1/3 cup olive oil

  • 2 tbsp Dijon mustard

  • 1/3 cup apple cider vinegar

  • 1 small shallot (finely minced)

  • Salt and pepper (to taste, about 1/4 tsp)

Instructions

01. Place the arugula in a large salad bowl. It will serve as the base of the salad.

02. Core and slice the pears thinly, leaving the skins on for extra color and texture. Arrange the slices over the arugula.

03. Sprinkle the crumbled blue cheese evenly over the salad.

04. Chop and Scatter the candied pecans on top of the salad for a sweet crunch.

05. Add a few pickled onions as a garnish for an extra burst of flavor.

06. In a small bowl or jar, whisk together the maple syrup, olive oil, Dijon mustard, apple cider vinegar, minced shallot, salt, and pepper until smooth and well combined. Taste and adjust seasoning if necessary (you may want a little more salt or pepper depending on your preference).

07. Drizzle the dressing over the salad just before serving, and gently toss to combine all the ingredients.

08. Serve immediately, garnished with more candied pecans or pickled onions, if desired.

Notes:

• Pears: Choose pears that are ripe but still firm to avoid them getting mushy in the salad.

• Add ins: Try adding pomegranate seeds or dried cherries.

• Blue Cheese: If you prefer a milder flavor, you can use feta as a substitute.

• Dressing Tips: Use immersion blender to fully blend. You can make the dressing ahead of time and refrigerate it for up to 3 days. Just give it a good shake or stir before using.

• Candied Pecans: These can be made ahead of time and stored in an airtight container for up to a week.