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.
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.