Pear Salad With Balsamic Dressing


  • 1/2 lb mixed salad greens
  • 1 large pear
  • 1/2 cup hazelnuts, toasted and coarsely chopped (or add your favorite nut)
  • 1/4 cup bleu cheese, crumbled

Balsamic Vinegar Dressing

  • 5 tablespoons good quality olive oil
  • 1 tablespoons aged balsamic vinegar
  • Salt and pepper to taste


Combine the greens and crumbled bleu cheese in a bowl. Toss with enough dressing to lightly coat the leaves; you may not need all of it. Taste and adjust seasoning. Cut the pear into thin slices and nestle them among the greens. Sprinkle the toasted hazelnuts on top.

Please note that you could change the greens to spinach to make it extra nutritious. Roasted almonds or candied walnuts are good options with spinach.

Balsamic Vinegar Dressing
In a small bowl whisk oil and vinegar. Season with salt and pepper.

To toast hazelnuts:
Preheat the oven to 350°. Toast hazelnuts in a single layer on a rimmed baking sheet until lightly browned and fragrant (about 15 minutes). Set aside to cool and then chop coarsely.


Salad, Side Dish, Quick, Easy, Vegetarian, Gluten-Free