Recipe: Arugula, Pear, and Blue Cheese Salad with Warm Vinaigrette

Salad Recipes from The Kitchn

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This salad is not subtle at all - it has big, strong flavors: bitter, sweet, salty, and pungent. And yet it's extremely simple to put together! It's so robust that we're content with this and some good bread for dinner on a weekday night. Just make sure your pear is firm and sweet, and the cheese is soft and smeary - these flavors are all made to go together.

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Tester's Notes

This salad is one of those recipes where the end result is way more than the sum of the ingredients. And, what really makes it, is the warm vinaigrette. There's just something about warm dressing that makes a good salad even more satisfying.

This recipe uses white balsamic vinegar, which is so smart. It's not quite as bold and in your face as regular balsamic vinegar, so the flavor doesn't dominate the salad - it leaves that to the spicy arugula and pungent cheese.

Drizzle the warm vinaigrette over your salad when you're ready to serve, or better yet, a few minutes beforehand to let it settle it and slightly wilt the greens.

-Kelli, March 2015

Arugula, Pear, and Blue Cheese Salad with Warm Vinaigrette

serves 2

2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
4 tablespoons olive oil
Salt and pepper
4 large handfuls of arugula (about 12 ounces)
1 barely ripe pear, cored and sliced thin
3 ounces of soft blue cheese

Whisk together the balsamic vinegar, mustard, and honey in a small saucepan over low heat. Gradually pour in the olive oil, and continue whisking until the dressing has emulsified. Season with salt and pepper.

Divide the arugula between plates. Top with the sliced pear and blue cheese, then drizzle with warm vinaigrette.

Updated from a post originally published July 2007.

Per serving, based on 2 servings. (% daily value)
Calories
259
Fat
20.1 g (30.9%)
Saturated
9 g (45.1%)
Carbs
8.6 g (2.9%)
Fiber
2.7 g (10.9%)
Sugars
4.9 g
Protein
13.5 g (27.1%)
Cholesterol
31.9 mg (10.6%)
Sodium
535.2 mg (22.3%)

(Image credits: Kelli Dunn)