Pear and Roquefort Salad with Walnuts and Arugula Recipe
This is an elegant French salad with pear, blue cheese, and walnuts, often served in restaurants as a starter. It combines the sweetness of fruit, the saltiness of cheese, and the crunch of nuts. The flavors are somewhat similar to the Italian pairing of pear and gorgonzola, but the dressing is more delicate.
A classic French-style combination of sweet pears, salty Roquefort, and crunchy walnuts makes this salad feel restaurant-worthy while being quick to prepare at home.
Chef's tips
Choose ripe but firm pears so they hold their shape and don’t turn mushy in the salad. Don’t skip toasting the walnuts—it greatly enhances their flavor and adds a warm, nutty aroma that balances the sharpness of the cheese.
How to serve
Serve on chilled plates for a more refined presentation. For a more filling meal, add a few slices of grilled chicken breast or serve alongside a cheese and charcuterie board.
Ingredients
- arugula - 50 g
- pear ripe but firm - 2 pieces
- Roquefort cheese - 60 g
- walnuts roughly chopped - 30 g
- honey - 1 tablespoon
- olive oil - 2 tablespoons
- balsamic vinegar - 1 tablespoon
- salt pinch, for the dressing
- pepper freshly ground, to taste
Preparation
- Rinse the arugula in cold water and dry it well, preferably in a salad spinner or on a paper towel.
- Wash the pears, cut them into quarters, and remove the cores. Slice into thin slices or small wedges.
- Crumble the Roquefort cheese into small pieces with your fingers or cut it with a knife.
- Toast the walnuts in a dry pan over medium heat for 2–3 minutes, stirring frequently, until they become fragrant and lightly golden. Set aside to cool.
- In a small bowl, prepare the dressing: mix the olive oil, balsamic vinegar, honey, a pinch of salt, and some pepper until well combined.
- Arrange the arugula on plates and place the pear slices on top.
- Sprinkle everything with the crumbled cheese and toasted walnuts.
- Just before serving, drizzle the salad with the honey-balsamic dressing. Gently toss on the plate or leave it layered if you care about a pretty presentation.
Storage
No storage information available for this dish.
This salad is my go-to when I want something simple yet impressive. The balance of flavors is so good that I often make it even on weekdays, especially when I have a bit of good blue cheese left in the fridge.
