Pear and Walnut Salad
Print Category Fruits and Grapefruits Thematic No thematic Source ROSENBORD® Evaluation
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Ingredients
- 1 pkg (100g) ROSENBORG® Traditional Danish Blue or (175 g) ROSENBORG® Noble Blue Cheese, crumbled, divided
- 2 oz ARLA Cream Cheese, at room temperature 60 g
- 1/4 cup 2% milk 50 mL
- 6 cups mesclun mix or other mixed salad greens 1.5 L
- 3 firm ripe pears or apples, unpeeled
- 1⁄3 cup toasted walnuts, coarsely chopped 75 mL
preparation
- Whisk together in small bowl, half of the blue cheese with cream cheese and milk until well combined. May be made ahead and
- refrigerated.
- Place 1 cup (250 mL) of the mesclun mix on individual salad plates. Cut pears in half, remove core and cut into wedges. Arrange pears on top of greens. Drizzle dressing over pears. Top with remaining blue cheese and walnuts.
Cook commentary
Makes 6 servings.
This sensational salad with fall harvest pears or apples is topped with a creamy blue cheese dressing and additional crumbled blue.
Per Serving: 208 Cal; 7 g Pro; 13.9 g Fat; 16.6 g Carb; 3.8 g DFib
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