Pear and Rocket Salad with Blue Cheese and Blueberries
Pear and Rocket Salad with Blue Cheese and Blueberries
This salad is such a classic combo that I have never really written up a specific version. We have the Kale, Apple and Walnut Salad and the Silverbeet, Apple Salad with Truffled Honey Pecans and the Beetroot and Pear Salad with Honeyed Pecans all of which would be enhanced with the addition of a blue cheese, but I finally decided it was time to put my version on here as I often make this without so much as a thought to an actual recipe!
I usually use the Castello blue cheese option as it is blue without being overpowering. Occasionally if I have apples handy, I will replace the pear with them as well. It is easy to make this salad bigger and better just by adding more of everything.
Dressings are really a personal thing but I do love our Honey Mustard Dressing which I highly recommend for most salads that have the sweet and savoury going on. The addition of blueberries was for fun and colour. I think this is such a beautiful salad for Christmas or special occasions. I hope you enjoy it too.
Here’s my short guide to some of the most famous blue cheeses, including their tasting notes and best uses any of which would work well with this salad:
Roquefort (France): Known as the "King of Blue Cheeses," Roquefort has a creamy, tangy flavor with a salty, nutty finish and a moist, crumbly texture. It’s excellent in salads, melted into sauces, or paired with pears and honey for a sweet-savory contrast. I have driven past the turn off to Roquefort many times in my European travels out of Luxembourg and one day I am going to hang a left and go there! I think there isn't much to see, but I am curious.
Gorgonzola (Italy): This cheese comes in two varieties: Dolce (sweet and creamy) and Piccante (sharper and more crumbly). Dolce is perfect for spreading on crackers or blending into creamy pasta, while Piccante adds boldness to risottos and pizzas.
Stilton (England): With a milder, nutty flavor and firm, crumbly texture, Stilton is ideal for cheese boards, crumbled into soups, or baked into savoury tarts. It pairs beautifully with a glass of port, or so I am told!
Danish Blue/Danablu (Denmark): This is a relatively sharp and salty blue cheese with a smooth, creamy texture. It's versatile for salads, dressings, or melting over steaks and burgers.
Cabrales (Spain): Made from a blend of cow, goat, and sheep milk, Cabrales is intensely strong and tangy, with a robust aroma. Use it sparingly in sauces, as a stuffing for meats, or paired with cider for a bold experience.
Maytag Blue (USA): Creamy and slightly tangy, with a balanced flavor, Maytag Blue is perfect for crumbling over salads, blending into dips, or enhancing a gourmet burger our in our Mac 'n' Blue Cheese Prawn Cakes.
Castello Blue (Denmark): Castello Blue is a mild and creamy blue cheese with a subtle tang and balanced saltiness, making it an approachable option for those new to blue cheeses. Its smooth, spreadable texture works wonderfully on crackers, in sandwiches, or as a luxurious addition to a cheeseboard. It melts beautifully, making it ideal for creamy pasta sauces, over grilled steaks, or stirred into soups for a touch of richness. Pair it with fresh figs or a drizzle of honey to highlight its gentle flavour profile.
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Need
- 3/4 Cups walnuts (I like them roasted, but up to you!) BUY
- 120g bag rocket leaves or more if you are feeding a crowd
- 1 Batch Honey Mustard Dressing Recipe
- 1-2 pears, sliced thinly and placed into lemon juice to preserve colour
- 1 Punnet fresh blueberries
- 120 Grams blue cheese of choice, cubed or crumbled
Do
- 1
Roast walnuts by placing them on a lined tray and into a cold oven set to 200°C for exactly 10 minutes. Cool and break into smaller pieces by hand, leave some whole.
- 2
Make the dressing and toss the rocket with some of the dressing, arrange on a serving plate. Top with the sliced pear, blueberries and cheese. Finish with the roasted walnuts and drizzle with additional dressing.
- 3
Serve with crusty bread or as a side dish with any of the suggestions below!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
