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+ servings

Blue Cheese and Pear Salad With Glazed Nuts


  • Glazed Nuts
  • 1 Tbsp butter
  • 2 Tbsp brown sugar
  • 1 Tbsp water
  • 1 cup walnuts or pecans, chopped
  • 1 tsp cinnamon

  • Vinaigrette
  • 2 Tbsp balsamic vinegar
  • 1 tsp Dijon or honey mustard
  • 3 Tbsp olive oil
  • 2 tsp brown sugar
  • fine grain sea salt + freshly ground black pepper, to taste

  • Salad
  • 4 cups mixed greens
  • 1 pear
  • ¼ - ⅓ cup crumbled blue cheese (or gorgonzola), for a milder alternative, try goat cheese crumbles


  • Glazed Nuts
  • Heat oven to 350° F and line a baking sheet with parchment paper
  • In 8" skillet, melt the butter over medium heat.
  • Add the brown sugar and water; cook 1 minute, stirring continuously, or until the brown sugar has dissolved
  • Add the nuts and cinnamon; cook 3 to 5 minutes, stirring continuously, or until the syrup has thickened and nuts are coated
  • Spread the pecans in a single layer in the pan
  • Bake 8-10 minutes, or until the nuts are toasted, stirring after 4 minutes. (Keep a close eye on your pecans while they're cooking as oven temps can vary a bit)
  • Immediately separate the pecans with a fork.
  • Cool completely (~ 30 minutes)

  • Vinaigrette
  • Which together the vinaigrette ingredients in a small bowl, and set aside

  • Salad
  • Divide the greens between the plates
  • Thinly slice the pear and layer over the greens
  • Divide the blue cheese between the plates, and finish with the cooled glazed pecans
  • Pour the vinaigrette evenly over each salad
  • Serve and Enjoy!