I love this salad. I can’t believe we haven’t posted it yet! It’s a salad to make when you need a little “Wow!” It’s beautiful, totally delicious, and so unique with the blueberry vinaigrette. Seriously a fabulous salad. Erin made this salad for me when I came to visit her several years ago. I loved it! I didn’t cook much then, but when I started… I was thrilled to find out the recipe was in a cookbook I already had. The cookbook was one put together by the ladies in our church ward growing up which made it valuable just because I loved so many of the women. And once I started making their recipes, I was reminded of what great cooks they were too! This particular pear salad came from Darla Evanson who is a fabulous cook and the nicest person.
Pear Salad with Blueberry Vinaigrette
Submitted by Mindy ~ The Sisters Cafe
2 bags mixed baby greens (or Spring Mix)
2 pears: peeled, cored and thinly sliced
1 cup sunflower, shelled and roasted or toasted pine nuts
1 cup crumbled Gorgonzola or Feta cheese
2 cans mandarin oranges, drained
1/2 cup red onion, thinly sliced
8 ounces shaved fresh Parmesan cheese
On a large serving platter toss greens, sunflower seeds, Gorgonzola, oranges, and red onions gently. Carefully arrange the pear slices over the top of greens. Sprinkle cheese on top. Serve with vinaigrette on the side.
Blueberry Vinaigrette
1/2 cup blueberry vinegar* or white wine vinegar
1/2 teaspoon dry mustard
1/2 cup fresh or frozen blueberries
1/2 cup sugar
1 teaspoon poppy seeds
1/2 cup oil
Put in the blender and then add poppy seeds. Serve with salad.
*To make blueberry vinegar:
1 cup blueberries
3/4 cup white wine vinegar
2 tablespoons sugar
1/2 small bay leaf
Place blueberries in a small saucepan and mash with a potato masher. Add white wine vinegar, 2 tablespoons sugar, and bay leaf to pan, and bring to a boil. Cover, reduce heat, and simmer for 10 minutes. Remove from heat; cover and let stand for 4 hours. Strain mixture through fine sieve, and discard solids. Cover and chill.
{ 6 comments… read them below or add one }
This sounds so great. I am a serious blueberry fan and am excited to have a recipe for blueberry vinaigrette. The bay leaf is a surprise–I wouldn’t have every thought of putting bay leaf and blueberries together. (Bay leaf and blueberries–sounds like a blog title.)
looks yummy.. can’t wait to have some of my mil’s fresh blueberries to try with this recipe. Many thanks for sharing :)
Would you highly suggest going Through the extra step of making the Blueberry vinegar instead of just using the white wine vinegar?
This looks amazing!! i can’t wait to try it! I have the same question as Marci… do you usually make the blueberry vinegar or does it taste just as good using the white wine vinegar?
Hey Marci and Britt,
I’ve actually never made it without making the blueberry vinegar, but I don’t think it is essential. I remember thinking it tasted really good when Erin made it with just the white vinegar. It would be interesting to make it both ways and have a taste test. Maybe one of these days I’ll do that. :)
I did end up making this with the Bluberry vinegar and it was my favorite dressing ever. One tip, I would definitely serve it on the side of the salad. When I mixed the purple dressing in with it, it became quite an unattractive pile of blue stained ingredients. Still delicious, but quite ugly!