Description
A refreshing and crisp Asian Pear Salad featuring a tangy wholegrain mustard vinaigrette, a mix of baby arugula, frisée, and radicchio, complemented by sweet red grapes and pungent blue cheese. This light, no-cook salad is perfect for a quick, healthy lunch or a stylish starter for any meal.
Ingredients
Scale
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon wholegrain mustard
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
Salad
- 2 cups baby arugula
- 2 cups chopped frisée
- 1/2 head radicchio, thinly sliced
- 1 cup red grapes, halved
- 3 ounces blue cheese
- 3 Asian pears, thinly sliced
Instructions
- Prepare the dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, wholegrain mustard, sea salt, freshly ground black pepper, and granulated sugar until well combined and emulsified.
- Combine the greens: Add the baby arugula, chopped frisée, and thinly sliced radicchio to the bowl with the dressing. Toss gently to ensure the greens are evenly coated with the vinaigrette.
- Add fruit and cheese: Incorporate the halved red grapes, most of the blue cheese (reserve a small portion for garnish), and the majority of the sliced Asian pears (reserving some slices for topping) into the salad. Toss everything together carefully to combine flavors.
- Garnish and serve: Top the salad with the reserved blue cheese and pear slices for an attractive finish and added texture before serving immediately.
Notes
- Use ripe but firm Asian pears for the best texture and sweetness.
- Blue cheese can be substituted with feta or goat cheese if preferred.
- This salad is best served fresh to maintain the crispness of the greens and pears.
- Optionally, add toasted walnuts or pecans for extra crunch.
- Adjust seasoning to taste, especially the salt and pepper, depending on your cheese choice.
