Arugula and Bosc Pear Salad with Blue Cheese and Toasted Walnut Dressing
Spring is perhaps the best season in the Hill Country. Everything is coming to life, and the temperature is perfect, averaging in the 70s during the day and in the 50s at night. Right now, the Texas Mountain Laurels are beginning to bloom, producing their sweet (yet too quickly fleeting) grape scent, which reminds me of childhood.
With the season approaching, I want to live outside, and I spend a lot of time in my garden. This year, we expanded our garden and planted lots of new herbs and lettuces. I’ve wanted to make more salads lately, and the March edition of Sunset magazine had an article that featured various dressings, which inspired me to put our arugula and parsley to work. Below is my adaptation of their recipe for blue cheese and walnut dressing:
Blue Cheese and Toasted Walnut Dressing
The version of this recipe published by Sunset calls for 1/4 teaspoon maple syrup or honey. I double the amount and prefer to use local Texas wildflower honey. I also found that pecans work very well in this recipe, as a substitution for walnuts. I also prefer to use coarse sea salt instead of table salt.
3 tablespoons apple cider vinegar
1/3 cup extra-virgin olive oil
1/3 cup canola oil
1/2 teaspoon coarse sea salt
1/2 teaspoon local honey
3 tablespoons Danish blue cheese, crumbled
2 tablespoons walnuts (or pecans), chopped and toasted
1 tablespoon flat-leaf parsley, chopped
Whisk together the vinegar, olive oil, canola oil, sea salt, and honey. Stir in the blue cheese, toasted nuts, and parsley. Yields one cup of dressing. Refrigerate any unused dressing up to two weeks.
Serve over arugula and thinly sliced Bosc pears.