© 2020 | http://angiesrecipes.blogspot.com

© 2020 | http://angiesrecipes.blogspot.com

This simple salad has a perfect mix of bitter peppery arugula, creamy, pungent blue cheese and crunchy walnuts dressed in a sweet tangy vinaigrette and nestled in layers of juicy, sweet Conference pears. The star of this Autumn salad is a whole pear that's been sliced and stacked - a fun way to make salads more exciting and tempting. Devour this salad as a light meal or serve it alongside grilled steak or fatty salmon.
Dressing

2 Conference pears, ripe yet firm
1/2 Lime, juiced
100 g Arugula leaves
80 g Walnut halves, toasted
100 g Gorgonzola, cut into smaller triangles or crumbled

3 tbsp Olive oil
1 tbsp Walnut oil
1 tbsp White balsamic vinegar 1 tsp Maple syrup
1 tsp Dijon mustard
1 clove Garlic, finely minced
Salt and black pepper to taste

Slice each pear horizontally into 4-5 slices depending on the size, retaining the core and stem. Toss the pears with freshly squeeze lime juice to keep them from browning.
In a bowl or glass jar, mix together olive oil, walnut oil, vinegar, maple syrup / honey, Dijon mustard and minced garlic. Taste and season with salt and pepper.
Place arugula, toasted walnuts and blue cheese in a salad bowl. Drizzle some prepared dressing over and gently toss to coat.
Assemble the pears on individual plates, with the arugula salad in between each slice. Drizzle a bit of vinaigrette over the pear and serve.

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