Pear & Blue Cheese Salad

A staff favorite!  A wonderful burst of flavor in a salad that pairs with many things from seafood to meat dishes.


  • 1 Head leaf lettuce, torn into bite-size pieces
  • 3 Pears, peeled, cored and chopped
  • 5 oz Blue Cheese, crumbled
  • 1 Avocado, diced
  • 1/2 C Green onions, thinly sliced
  • 1/4 C The Olive Grove’s Cinnamon Pear Balsamic Vinegar
  • 1/2 C Pecans
  • 1/3 C The Olive Grove’s Persian Lime Olive Oil
  • 3 T The Olive Grove’s Red Wine Vinegar
  • 1 1/2 t White sugar
  • 1 1/2 t Honey Dijon mustard
  • 1 Clove Garlic, chopped
  • 1/2 t Salt
  • Black pepper, fresh ground to taste


Heat oven to 325 degrees.  In a shallow bowl, stir balsamic vinegar with the pecans and let sit while the oven heats up.  Drain pecans and place on parchment paper on a baking sheet and bake for 10 minutes.  Let cool and break into pieces.


Blend oil, vinegar, sugar, mustard, garlic, salt and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado and green onions.  Pour dressing over salad, sprinkle with pecans and serve.

Makes 6 servings.