Pear and Blue Cheese Salad

Before this year I’d only been to one wedding and I went as my friend’s plus one, who was actually in the wedding party so I only knew her immediate family! This year I’ve been to four weddings and funny enough, I was the same friend’s plus one at one of them and she was in the wedding party again! This particular wedding was Italian so it had two pasta courses, chicken then beef, tartufo and cupcakes for dessert, then a giant midnight seafood buffet!

A couple of weeks later I went to a family friend’s wedding with just under 400 people (Groom was Portugese), held at the Liberty Grand in Toronto. They had salad, pasta, chicken AND steak, the best chocolate marquise cake ever (couldn’t help but have two) and then a seafood buffet accompanied by pizza, sliders, candy and chocolate bar, you name it!

The most recent wedding I attended was at the Thompson Hotel in Toronto with a smaller group of 100. It was intimate and style, super fun, and had a top notch menu including an incredible beef tenderloin main course!

Beef Tenderloin

Two of the weddings featured a Pear and blue cheese salad for the first course. Although I’m not usually a huge blue cheese fan, this salad has such distinct and powerful flavours with great texture in every bite that it easily won me over. For this salad, you need a light dressing that will enhance the flavours of each ingredient and tie them all together. Depending on your preference, you can use Bosc, Bartlett, or Anjou pears, and almost any lettuce will work.

Pear and Blue Cheese Salad with Pecans and Honey Mustard Vinaigrette

Prep Time: 15 minutes

Total Time: 15 minutes


1 Bosc pear, sliced thinly

100g Castello Blue Cheese

2 cups spinach

1/4 cup red onion, sliced thinly

50g walnuts, halved

pear and blue cheese salad


  1. Toss the pears, onion and spinach together with a few tablespoons of the vinaigrette (recipe below).
  2. Crumble the blue cheese on top and toss gently.
  3. Garnish with the walnuts.

Honey Mustard Vinaigrette 


2 tbsp honey, melted
2 tsp whole grain mustard
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
salt and pepper, to taste


  1. Put all ingredients into a jar and shake.

Pear and blue cheese salad honey vinaigrate


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