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Spring Pear and Blue Cheese Salad
Perfect for a patio meal with a combination of tart and neutral dishes. Flavours of apricot, melt in your mouth rich blue cheese, and lightly sweet pear in a bed of greens!
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Ingredients
- 2 bunches spring greens mix combo of baby lettuce and crucifer leaves (lollo rossa, arugula, red and green oak, red and green romaine, mizuna, red and green leaf lettuce, tatsoi, baby spinach, red and green chard, radicchio, frisee
- 2 bunches spinach
- 1 can pear halves - preserved and sliced thinly Can use fresh pear - flesh of preserved pears are softer in salads
- 1/2 lemon, juice for using fresh pear
- 8 ounces blue cheese, crumbled ie. Castello Extra Creamy Danish Blue Cheese
Dressing
- 1 shallot minced
- 2 tbsp white vinegar option to use white wine vinegar
- 1/4 cup apricot spread, jelly found in jams and jellies section
- 1/3 cup extra virgin olive oil or to the consistency that you want around that amount
- salt and freshly ground pepper to taste
Instructions
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Combine spring greens and spinach in salad bowl. Arrange pear slices on top of the greens and top with blue cheese crumbles. If you are using fresh pear, douse the pear slices with the lemon juice to keep them from browning.
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To make the dressing, combine minced shallots, vinegar, and apricot spread in a bowl. Whisk the mixture and slowly add in the olive oil until 1/3 cup of oil is mixed in, or as much olive oil as it takes for the dressing to flow freely. Season with salt and pepper then add to salad.