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Name of Event

Thanksgiving USA

Cuisine From



A simple salad with the perfect mix of bitter, sweet, tangy and crunchy.


Yield 6-8 servings
Preparation time 15- 20 minutes
Cooking time 6-8 minutes
Main Ingredient Pears


  • 1 tablespoon(s) unsalted butter
  • 2 Anjou pears, each cored and cut into 12 slices (or Asian pears, for extra crunch)
  • 1 tablespoon(s) Dijon mustard
  • 1/4 cup(s) fresh lemon juice
  • 2 tablespoon(s) maple syrup
  • 1/4 cup(s) olive oil, extra-virgin
  • 1/2 teaspoon(s) salt
  • 1/8 teaspoon(s) fresh-ground pepper
  • 6 ounce(s) arugula
  • 1 head(s) head romaine lettuce ,washed, trimmed, and cut
  • 1 ounce(s) (about 1/3 cup) gorgonzola  or a good quality blue cheese, crumbled
  • 1/2 cup chopped pecans or walnut halves, candied if you like
  • 1 small red onion, thinly sliced


  1. Melt the butter over medium heat in a large non-stick skillet. Add the pear slices and cook until the pears are golden but still slightly firm to the touch -- about 6 minutes. Set aside.
  2. Combine the mustard, lemon juice, and maple syrup in a small bowl. Slowly whisk in the olive oil. Season with the salt and pepper.
  3. Toss the arugula, romaine, blue cheese, pecans, onion, and and combine with the prepared pears in a large bowl.
  4. To avoid a wilted salad toss in the dressing just before you are ready to serve.