Bleu Cheese: Yay or Nay?
So today’s recipe may be a little controversial. This Pear & Bleu Cheese Salad contains an ingredient that most people have a distinct onion on — bleu cheese.
In my experience, people either hate it or love it. I think I have an interesting stance because I was a former hater that’s grown to be a lover. Before going to culinary school, I thought bleu cheese was absolutely disgusting. However, after having a wine tasting segment where we had to taste difference wines and cheeses, I became a cheese lover. Yes, and that includes bleu cheese.
In a weird way, I gained a better understanding and appreciation of the “stinky-ness” that is bleu cheese. In my opinion, bleu cheese needs to be strategically paired to make the “stinky-ness” of it a good quality. And one awesome way of doing that is by pairing bleu cheese with something sweet! This Pear and Bleu Cheese Salad is the perfect sweet and salty combo! We have the salty prosciutto and bleu cheese balanced with the sweetness of the pear and maple glazed walnuts.
At the end of the day, there are just some people who will always and forever hate bleu cheese. And that’s perfectly fine. As someone who’s been on both sides of the spectrum with bleu cheese, I can definitely understand why people hate it and why people love it. But if you’re a hater that’s open to becoming a lover, give this recipe a try! Let me know whether you’re a bleu cheese love or hater in the comments down below! Thanks for joining me today and I’ll catch you in my next post!
Pear & Bleu Cheese Salad with Maple Glazed Walnuts
Ingredients
For the Maple Glazed Walnuts
- 1/2 tbsp Unsalted Butter
- 1 1/2 cups Shelled Walnuts
- 3 tbsp Maple Syrup
- Pinch of Salt
For the White Balsamic Vinaigrette
- 1 Small Shallot
- 1/2 cup White Balsamic Vinegar
- 1/2 cup Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 2 tbsp Maple Syrup
- Pinch of Salt
For the Salad
- 4 oz Spinach and Arugula Mixed Greens
- 1 Trevino Radicchio (chopped)
- 2 oz Bleu Cheese (crumbled)
- 1 D'Anjou Pear (thinly sliced)
- 3 oz Prosciutto
Instructions
For the Maple Glazed Walnuts
- Heat a pan over medium heat. Add the butter and allow it to melt then add in the walnuts. Toss the walnuts with the butter until they are evenly coated. Pour in the maple syrup and sprinkle in a pinch of salt. Mix continuously for about 3 minutes until the maple syrup caramelizes and reduces. Turn off the heat and transfer the glazed walnuts onto a baking sheet lined with parchment paper. Spread them out into a single even layer. Set them aside to cool.
For the White Balsamic Vinaigrette
- Add all of the ingredients to a bullet blender. Blend until the vinaigrette is smooth and has emulsified. Set it aside for later.
For the Salad
- Add the arugula spinach mix and radicchio to a large serving bowl. Toss them together until they are evenly distributed. Then add on the bleu cheese crumbles, pear slices, and glazed walnuts. Shred the prosciutto slices into smaller pieces and layer them over top. Serve with the white balsamic vinaigrette and enjoy!
