Asian Pear Salad with Blue Cheese and Mixed Greens Recipe
A refreshing and vibrant Asian Pear Salad combining peppery arugula, bitter radicchio, sweet red grapes, and creamy blue cheese, all tossed in a tangy mustard vinaigrette. Perfect as a light lunch or an elegant side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Vegetarian
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
Salad
- 2 cups baby arugula
- 2 cups chopped frisée
- 1/2 head radicchio, thinly sliced
- 1 cup red grapes, halved
- 3 ounces blue cheese
- 3 Asian pears, thinly sliced
Instructions
- Make the dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, wholegrain mustard, sea salt, freshly ground black pepper, and granulated sugar until emulsified and well combined.
- Add the greens: Add the baby arugula, chopped frisée, and thinly sliced radicchio to the bowl with the dressing. Toss gently to coat all the greens evenly with the vinaigrette.
- Combine fruit and cheese: Add the halved red grapes, most of the blue cheese (reserving a small amount for garnish), and most of the thinly sliced Asian pears (reserving a few slices for topping) to the greens. Toss carefully to combine all ingredients without bruising the fruit.
- Garnish and serve: Arrange the salad on serving plates or a platter and top with the reserved blue cheese and the remaining pear slices for an attractive presentation. Serve immediately to enjoy freshness and flavor.
Notes
- To avoid browning, toss the pear slices with a little lemon juice if preparing ahead.
- Blue cheese can be substituted with feta or goat cheese for a milder flavor.
- This salad pairs well with grilled chicken or fish for a complete meal.
- Adjust sugar in the dressing to balance acidity based on your preference.
