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Pear Salad with Toasted Pecans, Blue Cheese and Orange Vinaigrette 

A fruit salad recipe with a variety of taste and textures

Helpful Hints

=Use combination of bitter greens and romaine. Good without bitter greens if you don't like

=Use arugula, watercress, frisee or any combination of available bitter greens OR use pre-packaged salad mixes. 

=Use canned pear halves if you must. Look for ones canned in their own juices, usually labeled "light"

=Substitute 2 navel oranges or 2-3 fresh mandarin oranges or tangerines/tangeloes for pears.

=Use canned mandarin oranges if all else fails

=To toast pecans: Spread the pecans on a baking sheet and lightly toast in oven until just fragrant, about  8-10 minutes.  Remove, let cool.  Alternatively, place nuts in a small dry, non-stick skillet over low heat.  Toast nuts slowly, stirring around occasionally until fragrant, about 8 minutes.  

Make In Advance Checklist

c Up to one week in advance,  toast pecans, cool and store at room temperature in tightly sealed container or plastic bag

c Up to 3 days before, make vinaigrette without herbs. Store in the refrigerator tightly sealed. Add herbs just before serving.  Shake or stir 

c One day before, peel and cut pears in half. Squirt with lemon juice and store in fridge in tightly sealed container. Cut pears into wedges just before serving

c One day before, prep salad greens. Store in plastic bag or container

Pear Salad with Toasted Pecans, Blue Cheese and Orange Vinaigrette
Serves 4-6
8 cups (about 12 ounces) mixed salad greens, washed, trimmed and dried. 
2 medium very ripe pears, peeled, cored and sliced into small wedges
1/2 to 3/4 cup blue cheese crumbles
1 cup whole pecans or pecan pieces, toasted
Salt and freshly ground black pepper to taste


Put the greens in a large bowl and scatter fruit throughout. Drizzle a small amount of the vinaigrette over salad and toss to coat. Season with pepper. Scatter the blue cheese and nuts over the top and serve at once.  Serve the remaining dressing at the table.  

Orange and Balsamic Vinaigrette
Makes 1/2 cup, can be doubled to 1 cup
1 1/2 tablespoons fresh orange, clementine or tangerine juice
1 1/2 tablespoons balsamic vinegar
Large pinch of kosher salt or to taste
Small pinch sugar
2 tablespoons extra virgin olive oil or your favorite nut-flavored oil
2 teaspoons fruit zest
1 tablespoon fresh minced parsley, basil or chives (optional) 
Freshly ground black pepper to taste

Combine the juice, vinegar and salt in a small jar or bowl. Cover and shake or stir to blend and dissolve salt. Add oil, zest and pepper. Shake or stir again. Add herbs just before serving.