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Pear & Bleu Cheese Salad with Maple Glazed Walnuts

Arugula, spinach, and radicchio salad topped with bleu cheese, prosciutto, sliced pears, maple glazed walnuts and served with a white balsamic vinaigrette!
Servings 4 -6 servings
Author Olivia Lam

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!