Pine Nut, Pear and Blue Cheese Salad

20 March 2024 — Dinner, Salad

Pear and Blue Salad


150g Bleu d’Auvergne

Approx 200g salad leaves, ideally watercress and rocket

2 pears – ideally Conference or Concorde

Pine nuts


For the dressing:

2tbsp balsamic vinegar

2tbsp walnut oil

3tbsp olive oil

1 peeled garlic clove

1/2 tsp sea salt

1tsp English mustard powder



How to make it

Pear and Blue Cheese Salad is a fabulous and easy starter idea. The trick to making this salad really come to life is to use a blue cheese that delivers a strong flavour hit, and Bleu d’Auvergne does just that.

  • Heat a frying pan and lightly toast the pine nuts (no oil needed) until they begin to turn golden brown. Put aside.
  • Combine the vinegar and oils in a bowl.
  • Using a pestle and mortar, crush the garlic then add the salt until it’s creamy. Work the mustard powder in until it becomes a paste. Add to the vinegar and oil combination and whisk.
  • Half the pears (peel, if you wish) and brush with a little of the dressing.
  • Wash the salad leaves then place into a large salad bowl.
  • Toss the Pear and Blue Cheese Salad with crumbled Bleu d’Auvergne, toasted pine nuts and the dressing. Serve.

Other salad recipes:

Alex James Goats’ cheese is particularly fresh and delicate. It has a natural acidity and an almost mousse-like texture. We love it on a french stick with a simple salad.

If there’s a better combination than Goat’s cheese, beetroot and walnut we’re yet to find it.

Try this delicious salad of warm fine green beans and tiny new potatoes with chunks of wonderful organic Bath Soft Cheese as a starter, light lunch or healthy supper.

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