This fall salad is a great way to use arugula. Its pepperiness, in combination with the crunch of walnuts and salty, creamy blue cheese, provides perfect contrast to the sweetness of the pears and... the dressing. Plus the dressing is easy to make — it’s a good reminder that homemade dressings are simple and delicious
Make the vinaigrette in the bottom of a large bowl as described here.
Add the arugula, pears, cheese, and walnuts to the bowl. Toss to coat. Serve immediately.
To figure out if a pear is ripe, give its neck a slight squeeze. It if gives, the pear will be sweet and juicy. For this salad, don’t use pears that are over-ripe and soft. Firm pear slices will be more likely to stay in one piece when tossed with the dressing.
If on an immunosuppressed diet, swap the blue cheese crumbles for shaved parmesan or chunks of pasteurized goat cheese.