If you haven’t tried the combo of blue cheese and pear before you owe it to yourself to make this salad, which will be in season for months to come.
By Judith Klinger
- 1 Pear, a firm pear, not over ripe
- Salad greens for two, a mild green like baby romaine works well
- Vinaigrette (olive oil, vinegar and mustard)
- 3-4 oz blue cheese like Gorgonzola or Bleu d’Avergne
- Optional: pomegranate arils, walnuts, bacon or pancetta bits
- Preheat oven to 180C/350C
- Slice the pear in half and scoop out the seeds and core, leaving a half circle. Taking half of the cheese, press the cheese into the pear, keeping the cheese within the confines of the scooped out area. Roast the pear until the cheese is melty and bubbly, about 15 minutes.
- Meanwhile wash your salad greens. I don’t care if the bag says triple washed; wash the greens anyway.
- Make your vinaigrette: 3 parts olive oil to 1 part vinegar and 1 teaspoon of grained mustard.
- Prepare your optionals: toast the walnuts, fry the bacon or pancetta, separate the arils from the pomegranate.
- When the pear is ready, toss the salad with vinaigrette, add your accoutrements (that would be the walnuts etc.), open a bottle of wine, put on a good movie on and enjoy.
Judith Klinger is a culinary events producer, former Director of Operations for the International Association of Culinary Professionals. Judith and her husband, Jeff Albucher are the creators of Aroma Cucina, an Italian lifestyle blog. She is the author of Cooking Simply The Italian Way.