Green Salad With Pears, Pecans and Blue Cheese 4.000

Deb Lindsey for The Washington Post

Nourish Dec 15, 2016

This winter salad is an ideal starter for just about any roast or stew you might whip up on a chilly night, and although it is simple enough to be a weeknight staple, it is also beautifully suited for a holiday table.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • For the dressing
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 2 teaspoons pure maple syrup
  • 1 tablespoon finely chopped shallot
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • For the salad
  • Leaves from 1 large head of red leaf lettuce, torn
  • 1 large, ripe pear, peeled, cored and sliced
  • 2 ounces blue cheese, crumbled
  • 1/3 cup pecan pieces, toasted (see NOTE)


For the dressing: Whisk together the vinegar, mustard, maple syrup, shallot, salt, pepper and oil a medium bowl until emulsified.

For the salad: Place the lettuce in a large mixing bowl and toss with the dressing until coated.

Divide the dressed lettuce among individual plates. Top each portion with slices of pear, some blue cheese crumbles and pecan pieces. Serve right away.

NOTE: Toast the pecan pieces in a small, dry skillet over medium heat, stirring, until fragrant, 3 to 5 minutes. Cool completely before using.

Rate it

Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Monica Norton.

Email questions to the Food Section.

Email questions to the Food Section at