Fig, Pear, & Blue Cheese Salad
Fig, Pear, & Blue Cheese Salad. Something about fall salads that gives us both the cozy feelings and the refreshing taste. This one feels like a fall cheese board to me but in the form of salad with figs, pears, blue cheese, candies walnuts, toasted hazelnuts, arugula, and butter lettuce. Drizzled with fig balsamic and olive oil for the perfect sweet and savory fall bowl !!
I am all about summer salads, but I will say fall salads make a pretty good competition for them. I love a good sweet and savory fall salad. The fall fruits with candied nuts or toasted nuts and a creamy cheese like blue cheese or goat cheese…the combinations are endless. And the combinations are soo good.
Since it’s fig season…as I am sure you know by the many posts we have been sharing using figs…we decided to do a fig and pear salad. Two of my favorite fall fruits. And I think blue cheese is my favorite in salads like these. Don't get me wrong…goat cheese would probably be great too…buttttt I am a blue cheese girl for sure.
Finally we used a combination of candied walnuts and toasted hazelnuts. We couldn’t choose which nut would go better, so we just added them both. And our base was a mixture of butter lettuce and arugula, but I think this combo is good with any kind of green because it’s just that good.
The weather has definitely been getting a little chillier. And this salad is the perfect dish to serve on a chilly fall week night. But since I am still not over it yet, I will still say it…summer recipes are still going to be shared because there were so many we just didn’t get around to sharing and I am still excited about them !!
Ingredients
5 ounces arugula
5 ounces butter lettuce
6 ounces fresh figs; halved
2 pears; sliced
1/2 cup crumbled blue cheese
1/3 cup candied walnuts
1/3 toasted hazelnuts
1/4 cup olive oil
1/4 cup fig balsamic vinegar
salt and pepper
Directions
In a large bowl add the arugula and butter lettuce. Top with the figs, pears, blue cheese, walnuts, and hazelnuts. Drizzle with the olive oil and fig balsamic. Season with salt and pepper. Toss to combine and serve.
