Pear blueberry salad

Pear Blueberry Salad

Pear blueberry salad with mixed greens has been a favorite of mine for years, but it’s even better with baby arugula. The peppery leaf is a perfect compliment to the sweet fruit. 

The first time I used arugula was when we stayed at the Ojo Caliente Mineral Spa and Resort in northern New Mexico, about 40 miles from Taos. After relaxing in some of their 11 geothermal mineral water pools, we had lunch at the Artesian Restaurant, which serves tasty farm-to-table meals.  After lunch while riding our mountain bikes around the property, we happened upon the 2-acre farm, the source of their fresh produce. Jared, the farm manager, and his apprentice, John, were tending the arugula. They offered us tastes.  It was so good that we went to the gift shop to buy some for our evening meal. That night we sat outside our motorhome in Ojo’s RV park surrounded by cottonwood trees and enjoyed our own farm-to-table salad.

The other ingredient that makes this salad so good is a simple vinaigrette with olive oil and white balsamic. Venice Olive Oil Company makes some delicious white balsamic vinegars. I’m currently using cranberry pear, but I’ve tried several and have never been disappointed.  You could order one online, or find a specialty olive oil/vinegar store in your area. One of the joys of travel for me is finding local stores and trying different balsamic and olive oils. 

I’ve never measured anything in this salad. I use a handful of this, a dash of that, and it’s always delicious. I’ve estimated the measurements, but go with what seems right to you. 

Preparation time: 10 minutes Total time: 10 minutes 

Specialized kitchen utensils: 

  • Nothing special for this one

Serves 2

Ingredients: 

  • 3 cups baby arugula 
  • 1 pear, diced
  • 1 handful blueberries (about 1/3 cup)
  • 1 palmful sliced almonds (about 1/4 cup)
  • 1/4 cup blue cheese crumbles
  • 2 tbsp white balsamic vinegar (cranberry pear is my current favorite)
  • 2 tbsp olive oil

Directions

Put arugula in salad bowl. Top with diced pear, blueberries, sliced almonds and blue cheese crumbles. 

To make the vinaigrette, pour balsamic vinegar and olive oil in a small jar with a lid. Shake until blended.  Pour the vinaigrette over the salad and toss. 

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