Pear-Blue Cheese Salad with Citrus Vinaigrette Recipe

Pittman & Davis

Prep: 15 minutes
Yield: 4 servings

2 tablespoons fresh Navel orange juice
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons liquid honey
1 teaspoon Dijon mustard
Kosher salt and pepper
4 cups baby arugula or mixed greens
4 pears, sliced lengthwise and quartered
1/3 cup crumbled blue cheese
1/4 cup toasted pine nuts, toasted

1. In a small bowl whisk together orange juice, lemon juice, olive oil, honey and Dijon mustard. Add salt and pepper to taste. Toss vinaigrette gently over greens, mixing well. Serve greens on 4 salad plates. Top with pears, blue cheese and pine nuts; serve immediately.

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