Arugula, Pear and Walnut Salad with Blue Cheese Recipe
Arugula, pear and walnut salad with blue cheese is a bistro-style dish made from ingredients easily found in Poland, perfect as a starter or light dinner. Peppery arugula, sweet pear, salty cheese and warm, crunchy walnuts are combined with a honey-lemon dressing with a pronounced flavour. The recipe is quick but carefully balanced for texture and flavour contrast.
This is a variation on the popular Polish “salads to go with meat”, but instead of mayonnaise and potatoes it focuses on light arugula and blue cheese in the style of French bistros.
This salad looks like something from a small bistro menu, yet all the ingredients are available in a regular supermarket. The contrast of temperatures (warm nuts, cool pear) and textures means it doesn’t need extras like croutons or meat.
Why this version works
- A simple honey-mustard dressing balances the bitterness of arugula, the sweetness of pear and the saltiness of the cheese.
- Toasted walnuts add aroma and crunch, so the salad isn’t flat in texture.
- Drizzling the pear with lemon right after slicing prevents browning and the fruit from falling apart.
- Adding the dressing at the last moment keeps the arugula springy rather than wilted.
Chef's tips
If the arugula has thick, tough stems, discard the largest ones – they add bitterness and a stringy texture that the dressing won’t hide. Always taste the dressing before mixing with the salad: it should be distinctly sweet-sour, because the cheese and pear will mellow it. If the salad has to wait a bit, toss the arugula with only half the dressing and pour the rest over the top just before serving.
How to serve
Serve as a starter before roasted poultry or fish – fresh arugula and lemon are great appetite awakeners. For a quick dinner add a slice of rye bread or ciabatta. For a party, serve on a large platter with a small bowl of extra cheese and nuts alongside for topping up.
Watch out for
- Don’t use very soft, overripe pears – they will fall apart and water down the dressing.
- Be careful with salt in the dressing, as blue cheese is naturally salty.
- Watch the nuts in the pan – from the first aroma to burning takes only a few seconds.
Substitutions
- You can swap the blue cheese for milder goat cheese or feta if guests don’t like strong cheeses.
- Walnuts can be replaced with pecans or toasted slivered almonds.
- If you don’t like the bitterness of arugula, use a mixed salad blend with lamb’s lettuce.
Ingredients
- fresh arugula about 2 handfuls - 60 g
- ripe pear juicy but not mushy - 1 piece
- cheese blue cheese such as Lazur or gorgonzola (can be replaced with feta or goat cheese) - 60 g
- walnuts lightly crushed - 30 g
- honey liquid, e.g. linden honey - 1 tablespoon
- olive oil or another mild vegetable oil - 2 tablespoon
- lemon juice freshly squeezed - 1 tablespoon
- Dijon mustard you can use mild table mustard - 0.5 teaspoon
- salt to taste, carefully, as the cheese is salty
- freshly ground pepper to taste
Preparation
- Rinse the arugula in very cold water to perk it up, then dry thoroughly in a salad spinner or on towels. The leaves should be dry and matte, not wet – this way the dressing clings well and the salad won’t be watery.
- Wash the pear, cut it in half, remove the core and slice into thin slices or small wedges. Immediately drizzle with lemon juice and toss until the pieces are lightly glossy but not swimming in juice and don’t start to brown.
- Cut or crumble the blue cheese into roughly 1 cm pieces. The pieces should be firm but soft to the touch – very small crumbs will disappear among the leaves and won’t give distinct bites.
- Lightly crush the walnuts and toast them in a dry pan for 2–3 minutes, stirring. They’re ready when they smell intensely nutty and have golden edges; transfer them to a plate right away so they don’t darken and turn bitter.
- In a small bowl mix the olive oil, honey, lemon juice, mustard, a pinch of salt and pepper. Whisk vigorously with a fork until the dressing is uniform, slightly creamy, with no visible streaks of oil or mustard lumps.
- Put the arugula into a large bowl, add the pear, cheese and cooled walnuts. Distribute the ingredients evenly so that every part of the bowl shows fruit, cheese and nuts, not just green leaves.
- Just before serving, drizzle the salad with the dressing. Gently toss with your hands or large spoons, lifting the ingredients from the bottom, until the arugula is just lightly glossy and no puddle of dressing collects at the bottom.
- Taste the salad; if it’s too mild, add a little more pepper or a few drops of lemon juice. Serve immediately on flat plates, arranging visible pieces of pear, cheese and walnuts on top for colour and texture contrast.
Storage
Best eaten right away, because arugula wilts quickly and the pear releases juice, thinning the dressing. If you must, store for up to 1 day in the fridge with the leaves and toppings separate from the dressing in a jar, and combine just before serving.
When I know that some guests don’t like strong cheese, I make half the bowl with blue cheese and the other half with mild goat cheese and place them side by side.
