A very simple pear-blue-cheese-and-pecan salad was one of the most popular dishes on my menu when I owned a restaurant in Cozumel, Mexico.
No one ever seemed to figure out the secret ingredient in the dressing (maple syrup!) but everyone loved the texture and contrast of sweet, juicy, crisp pears to the salty, savory cheese and nuts.
Both green D’Anjou and Bosc pears are at special prices this week at your neighborhood store, so when you’re buying some for lunchboxes, get a few extra for this salad. You can use either one, as it’s a matter of taste and appearance preferences. Personally I find the brown-skinned Bosc tend to be a little sweeter, so you may find they present a little better contrast to the strong blue cheese flavor.
Pear, Blue Cheese and Pecan Salad
1 small container spring mix lettuces (or any lettuce mix of your choosing)
1 large or two small pears, halved, cored, and sliced thinly lengthwise
4 to 6 ounces blue cheese, crumbled
1 cup salted or candied pecans
Kosher salt and freshly ground pepper, optional
1/4 cup maple syrup
1/4 cup lime juice, fresh only (do not use bottled)
1/4 cup olive oil
Kosher salt and freshly ground black pepper, to taste
For dressing: In a squirt bottle or sealable plastic container, combine maple syrup, lime juice and olive oil. Seal container and shake well to combine. Season with salt and fresh pepper to taste. Shake again and place in refrigerator until ready to use.
In a med.-large mixing bowl, combine spring lettuce mix, pear slices, blue cheese and pecans. Toss to combine. Remove dressing from refrigerator and shake well to recombine. Add about ¼-1/2 cup of dressing and toss to coat. Season with salt and pepper if desired. Divide onto salad plates and serve immediately.