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Serves: 8

Grilled Pear Salad with Blue Cheese and Honey

Serves: 8

4 ripe but somewhat firm Bartlett or Bosc pears, cut lengthwise
Melted unsalted butter, for brushing
1 cup crumbled creamy blue cheese, such as Maytag, Salemville
blue, or Roth Kase gorgonzola (about 8 ounces)
¼ cup canola or olive oil
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
4 cups baby greens
Fine kosher or sea salt and freshly ground black pepper
Clover or wildflower honey, for drizzling
Toasted, chopped hickory nuts or pecans, for garnish
Suggested pear varieties: Golden Spice, Flemish Beauty, or Luscious
1. Prepare an indirect fire in your grill, hot on one side and no
fire on the other.
2. Use a melon baller to core and scoop out a small cavity in
each pear half. Brush both sides of each pear half with melted
3. Place the pears on the direct-heat side of the grill, cut side
down, for 2 minutes, or until the fruit has blistered. Transfer
to the indirect side and place skin side down. Mound tablespoon-
size portions of cheese in the cavity of each pear. Cover and
grill until the pears have blistered and the cheese has melted,
about 8 minutes.
4. Whisk the oil, vinegar, and mustard together in a bowl large
enough for the greens. Lightly toss the greens with the dressing
and season to taste with salt and pepper. Divide the dressed
greens among salad plates. Place a grilled pear on top of each
mound of greens, drizzle with honey, and sprinkle with chopped

From the Cookbook

Heartland: The Cookbook

Heartland: The Cookbook

Photos By: Ben Pieper
Photo By: Ben Pieper

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