Salad with grilled pear, blue cheese and walnuts

2 servings
5 min
20 min
You can easily combine this salad with any main course. Arugula with grilled pear, walnuts and blue cheese is a mix to surprise your guests or to serve in the end of the festive dinner.


Number of serving: 2

100 g. arugula

80 g. walnuts

200 g. blue cheese

40 ml. maple syrup

30 ml. black balsamic vinegar

salt to taste

For dressing :

50 ml. of white vinegar

40 ml. maple syrup

100 ml. olive oil


  • Cut pears into 4 pieces, remove core. Then cut each piece into half. Place into bowl, combine with syrup and balsamic vinegar. Mix well. Sear on grilling pan to golden crust. Toast walnuts, remove all husk.
    Clean arugula from cuttings, drain with paper towel. Cut cheese into slices. Chop walnuts finely.
    Spread some arugula leaves on plate, put some pears on top. Sprinkle with walnuts, pour with dressing.
  • Tips:
    Pears can be replaced on nectarines.
  • You can also use mangold leaves.
  • You can also use different cheeses: roquefort, stilton, aged manchego, brie, gorgonzola.
  • Pour salad with dressing right before serving to avoid losing freshness and crunchiness.


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