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Pear and Roquefort Salad recipe

Pear and Roquefort Salad recipe


  • Recipes
  • Dish type
  • Salad

I like this salad because you don't really need a vinaigrette with it, but if you want, you can make as much as you need with 3 parts olive oil and one part red wine vinegar.

1 person made this

IngredientsServes: 4

  • 1 endive lettuce
  • 1 red chicory lettuce
  • 50g roquefort or blue cheese
  • 1/2 pear

MethodPrep:5min ›Ready in:5min

  1. Wash and rinse the lettuce. Slice lengthways and arrange in a bowl. Crumble the roquefort cheese and diced pear on top. Serve!

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Pear salad with roquefort and walnuts

Pear salad with roquefort and walnuts Photo: Marina Oliphant Dietary Egg-free

I love fresh pears with cheese: good with parmesan and stilton, but perhaps even better with roquefort. And a salad of witlof and slightly bitter frilly curly endive leaves with a few toasted walnuts, a drizzle of walnut oil and a slice of roquefort would have to be one of the great combinations of all time.


Mulled pears with Roquefort dressing

Put the pears in a pan large enough to fit them in a single layer on the base. Pour over the wine and 300ml water, sprinkle over the sugar, then add the cinnamon stick. Put a small saucepan lid on top so the pears stay submerged under the liquid, then simmer for 10 mins until tender, but not mushy. Cool in the liquid, then chill until ready to eat. Can be made the previous day.

Make the dressings. First, mix the vinegar and oil with seasoning in a bowl. Make the Roquefort dressing by slowly warming the cheese in a pan with the crème fraîche.

Toast the pecans in a dry pan, then set aside. Take the pears from their poaching liquid, slice them three-quarters of the way up from the base toward the stalk end, then fan out on plates. Toss the watercress in the vinegar and oil dressing, pile onto the plates, then sprinkle over the nuts. Pour the warm Roquefort dressing around the pears or serve in shot glasses or mini jugs on the plates for guests to pour themselves.


Method

Begin by making the croutons: first of all, place ½ oz (10 g) of the Roquefort in a bowl and, using a fork, blend it with the olive oil.

Now add the cubes of bread and toss them around thoroughly to get an even coating. Then spread them out on the baking sheet and pop them into the oven for 10-12 minutes or until they are evenly brown. Best to put a timer on to remind you! The croutons can be made well in advance. When you are ready to serve the salad, first cut the pears into quarters, remove the cores but leave the skins on, then cut each quarter into 4 slices.

Next, heat the walnut oil in a large frying pan over a medium heat and lightly sauté the walnuts, tossing them around for about 1 minute. Now transfer them with a draining spoon to a plate. Add the butter to the pan at the same heat, then add the pears and sauté them for about 2-3 minutes on each side until they are nicely brown. Next, drain the pears on kitchen paper, arrange them on a plate and keep them warm.

After that, make the sauce. To do this, place the crème fraîche in a small saucepan with the rest of the Roquefort, crumbling it as you add it. Now whisk the two together over a gentle heat until the cheese begins to melt and form a sauce. Then drop in the egg yolk and continue to whisk until the sauce thickens don't let it reach boiling point – it should be almost there but not quite. Next, remove the pan from the heat and leave it on one side while you divide the salad leaves between 4 serving plates. Arrange the pears around the leaves, scatter with the walnuts, then pour the sauce over each salad.


Roquefort Pear Salad

This Roquefort Pear Salad is easy yet gourmet. Packed with pears, avocado, blue cheese and toasted pecans, your mouth will love the flavor explosion. This makes the perfect winter salad!

My husband and I are food bingers.

We find something we like and we tend to eat that one item or recipe a LOT.

Then one day decide we are tired of it and then wont eat it again for months.

My husband decided he was in the mood for salad a few weeks back.

And so, while at a &ldquoclub&rdquo store, he saw that a large container of lettuce was less than $5.

He was shocked at how cheap it was for such a large container of salad and since he was craving salads, decided to buy it.

What he didn&rsquot realize is that the big container or salad is a bit like the Bible story of Jesus and the 7 loaves of bread and fishes that fed 5000 people.

Once you remove a bowl full of lettuce from the salad container, it somehow seemed to replenish itself.

This of course ins&rsquot true as the salad is just so packed inside the container that it simply adjusts to fill the empty space.

However after multiple bowls of salad over multiple days, my husband hadn&rsquot really put a dent in lettuce supply.

It seemed that the lettuce was going wilt faster than he could eat it.

And so, knowing that we were having company over for dinner, I decided to whip up a large salad with the seemingly endless supply of lettuce in our fridge.

I decided to try out this Roquefort Pear Salad.

One of my favorite foods in the winter are pears.

A fresh ripe pear that juices as soon as you bite into it, tastes like candy to me.

I&rsquom a fruit junkie and generally eat a few servings of it each day.

In the winter, pears are one of my favorites.

And since I already had pears on hand, a Roquefort Pear Salad just made sense.

This salad is easy, yet gourmet.

This Roquefort Pear Salad is fresh and flavorful and always goes over well with dinner guests.

We all enjoyed it so much that the next day I whipped up another salad for us to enjoy again!

The combination of the fresh pears with toasted pecans and avocado were scrumptious!

And lucky for everyone, the two large salads in addition to all the little salads my husband made FINALLY used up the lettuce.

Which is really quite sad as now I&rdquoM on a salad kick.

Now I&rsquom the one craving salads.

Especially when they include fresh fruit and a yummy dressing!

This Roquefort Pear Salad is not my own creation, nor do I wish to take credit for it.

Instead I found the recipe on All Recipes as I was searching for a pear type salad.

I&rsquom glad I did because it&rsquos now in the rotation for when we have guests over to dinner!

I will say that the original recipe called for candied pecans.

However making the candied pecans tends to be a bit of a mess and the pecans clump together making them annoying to use.

I found that just toasting them was perfect for this recipe as the pears offer all the sweetness this salad needs!


This tried-and-true tossed salad offers a palate-pleasing balance of flavors and textures, and the easy dressing pulls it all together. Pair it with a simple protein for a complete meal that is sure to satisfy.

This may just be my all-time favorite tossed salad. I’ve been whipping up brimming bowlfuls of it for years, so it’s a bit of a mystery why it’s taken me this long to share!

The colorful salad is sweet and tangy from the fruit, sharp and salty from the blue cheese, and delightfully crunchy from the caramelized pecans. The easy vinaigrette pulls it all together and can be kept on hand for healthy, satisfying salads at a moment’s notice.

The recipe is a go-to on busy weeknights - I frequently serve a generous helping alongside a simple protein like chicken or salmon. That’s it. It’s truly all you need for a quick but satisfying dinner.

And though this salad can make an otherwise basic weeknight meal shine, it’s undeniably well-suited to entertaining and holiday meals. Amidst the heavier dishes that often appear at festive occasions, this crisp salad provides healthy balance with no shortage of flavor.

On that note, I find guests typically appreciate being able to balance the more decadent items on their plate with something wholesome but delicious in its own right. I generally prepare large quantities of salad when entertaining, and they are frequently the first bowls to be scraped clean.

The following measurements serve as a good ratio of chunky add-ins to leafy lettuce and provide a helpful framework the first few times you prepare the salad. After that, you’ll find it’s easy to whip up without measuring and you can adjust the various ingredients to taste or simply eyeball based on the number of servings desired.

If possible, prepare the dressing several hours or even a day in advance as the flavors will improve over time.

Tasty candied pecans can often be found at the grocery store, but I’ve offered a speedy, small batch recipe for candied pecans or walnuts in the recipe notes. Optionally, the Spiced Pecan recipe pictured above is a favorite for salads, snacking and holiday gift giving.

Helpful hint: Would you like to prepare the salad a few hours in advance but worry about the apple or pear and avocado browning? Simply chop these items and place them on the bottom of the salad bowl, and then toss them with a tablespoon or two of the vinaigrette to evenly coat. Top with the lettuce and all of the remaining ingredients except the nuts. Do not toss. Cover with plastic wrap and refrigerate. When ready to serve, add the nuts (adding them now will ensure they are crunchy) and drizzle with just enough vinaigrette to lightly coat the greens. (You can always add more but can’t take away-and there’s already some on the bottom of the bowl.) Toss and enjoy!


NOTES

Nutrition

View line-by-line Nutrition Insights&trade: Discover which ingredients contribute the calories/sodium/etc.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

Calories per serving: 363

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.


The pear and roquefort salad is refreshing, but at the same time the marked flavor of this type of cheese makes it a special dish.

El Roquefort cheese is a blue cheese French, made with sheep's milk, is similar to blue cheese that is made in other geographical areas, but its price is higher for its denomination of origin. It is usually taken as an aperitif, accompanied by some grapes, carrots, celery, toasted bread or as a canapé, it is also used to prepare roquefort sauce, which is traditionally prepared with cream, or can be added to salads, as I have done in this case.

Benefits of Roquefort cheese:

  • It contributes approximately 370 Kcal for each 100 gr.
  • Rich in group B vitamins
  • It contains vitamin A and K.
  • Rich in calcium and sodium.
  • High in protein and fat, low in carbohydrates.

Companies that pecan nuts come from the USA, the pecan tree that is native to the deltas of the Mississippi and Missouri rivers. Its flavor is sweet and pleasant without producing the astringent sensation in the end as it happens with the common nut. They can be consumed naturally, toasted or even caramelised, they are an excellent snack, but they are also used in desserts such as the famous Pecan Pie, or they can be added to salads and other dishes.

Benefits of pecan nuts:

  • Provides enough calories, approximately 700 Kcal for each 100 gr.
  • And it contains 70 gr of fat for each 100 gr.
  • Rich in minerals: Calcium, potassium, magnesium and phosphorus.
  • It contains vitamins A and C.
  • It also contains iron.
  • And healthy fatty acids.

Rachael Ray: Pear & Roquefort Salad With Spicy Pecan Praline, Arugula & Pear Vinaigrette Recipe Ingredients

Sara Moulton prepared a Pear and Roquefort Salad that is great for bringing to a potluck to impress everyone there! (stone-soup / Flickr)

For the Spicy Pecan Praline:

  • 1/2 tsp kosher salt
  • 1/8-1/4 tsp cayenne
  • 1/3 C pecans – coarsely chopped
  • 1/4 C sugar

For the Pear Dressing:

  • 1/2 C distilled white vinegar
  • 1/2 tsp kosher salt
  • 1 tbsp honey
  • 1 very ripe pear – peeled, cored, sliced 1/2-inch thick
  • 1/8 tsp ground black pepper
  • 1/4 C walnut oil
  • 1 firm ripe pear – peeled (if desired), sliced
  • 4 C arugula
  • 1/2 C cumbled Roquefort cheese

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This is four-forks made as is, but it is also good as a variant form without the greens. We needed a side for pot pies and this was good with the pears, cheese, bacon and the port reduction with shallots (no vinegar or oil)

This is outstanding - it is my go to recipe anytime I want to impress anyone. It does take me longer to reduce the port than it calls for but since you can make that early in the day, who cares. I always use baby spinach and gorganzola - so easy.

Outstanding! I was already a big fan of salad that combines fruit, nuts and cheese (my favorite being the Strawberry and Arugula Salad with Hazelnut Dressing on this site), but this recipe surpasses them all. Since some of my guests were not Roquefort lovers, I served the salad on a large oval platter and used Roquefort on half and goat cheese on the other half. Everyone raved!

Excellent salad. I frequently make this as a meal - always looking for a salad like this. Easy to cut it in half for 2 or 4. Will make over and over.

I've been using epicurious for years, but had never created a profile. This recipe inspired me to create a profile so I could review it. I want to review other recipes just so I can say "You need to try the Grilled Pear Salad with Port Vinaigrette!" Like other reviewers, I let the port reduce for about 40 minutes. Also, I'm vegetarian, so I didn't do the bacon. I did microwave some veggie bacon (Morningstar Farms) just to see how it would do in the salad. It was actually really good--as long as it's cooked to complete crunchiness and you put it on after the dressing. Finally, I say make the effort--drive out of your way if you have to--to get Roquefort. So good! As another reviewer mentioned, I think this salad would have been better after the main course, maybe because this salad is so hard to top!

This is one of the best salads! Everyone raves when I make this. Gotta try it!!

Love this recipe! I add grilled chicken to the salad and it is amazing. As others have indicated, it takes much longer to reduce the port. Also very important to get ripe pears for this recipe.

I have made this 4 times. It is amazing! I use tawny port. I reduce the dressing by half. I find that is plenty and then you do not use as much port. I use a good quality port which is expensive so I do not want any waste.

I made this for a dinner party, and it was a huge hit. I had to use pecans instead of walnuts due to non availability, and used tawny port for the same reason. Both made excellent substitutes. It takes way more than 10 minutes to reduce the port. Give yourself 30-40 instead. I broiled the pears until they were just starting to change color and they stayed very firm.

Great salad but it fell short of being outstanding. I garnished with a few small hearts cut from beet slices. Heartbeets -imagine that.

Wow! Would not (and did not!) change a thing. Make sure to use a good quality port and cheese.

DH took one bite and said THIS was the salad he wants from now on for his birthday dinner. Very good and the grilled pear makes it special.

This is an outstanding recipe and was the highlight of our Easter dinner this year. The dressing is delicious but does make a bit too much, especially if you use baby greens. Back down on the amount you use on the salad, but do make the whole recipe as it is great on any salad. A keeper, for sure!

Fantastic! Dressing does go a long way, but is great next day--I made the second night with raspberries/pecans (keeping rest of recipe same). I'm not suggesting changing the recipe, though, we loved it as written.

YUM! I loved everything about this salad! The only changes I made were substituting pancetta for the bacon and I didn't strain the dressing. The grilled pears were amazing, I plan on grilling them more often!

A delicious and interesting combination of flavours and textures. I've made it twice so far, and the only thing I changed second time around was that I made about 1/2 the suggested amount of dressing and cut the pear slices into smaller pieces.

Loved it ! Made one change used pancetta instead of bacon and had to use balsamic vingear instead of red wine because I ran out . Definitely one to make again.

This was a huge hit! A little more unique than the usual apple-wlanut-cheese recipe.

Wonderful, full body salad. I chopped the pear into pieces and sauteed in a VERY small amount of bacon fat. Can prepare everything ahead of time and mix at the last moment. Be careful with the amount of dressing you add to the salad.

Very delicious, easy/fast to make. I added a couple of packets of Splenda to sweeten up a bit.

Vinaigrette is very delicious. Sophisticated flavor yet fast and easy to make. I added a couple of packets of splenda to sweeten it up a little.

A truly decadent salad. The grilled pears are fabulous. Ours weren't soggy in the least. So many wonderful flavors that each bite is like a wonderful adventure. A new favorite for special occasions.

I tried this recipe the other night and really enjoyed it, as did my dinner companion. I didn't have any problems with the pears, although I used butter rather than vegetable spray and opted to broil the pears. I think the key is to keep an eye on them and not cook them too long. I tried this salad with bacon wrapped scallops in a maple mustard sauce as a starter, and followed the salad with a mushroom risotto. A wonderful meal!

Dressing is not subtle, comes on too strong. Cook pears make for limp, weak presentation. Not the salad to make to impress dinner party guests. I'm not sure why so many rated this a 4. This salad is definitely good but not spectacular.

Great salad! I recommend doing everything in the morning and then assemblying at the last minute. This gives the ingredients enough time to chill after cooking and keeps the salad crisp and fresh.