1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Pear and Blue Cheese Salad with Tamarind Vinaigrette

BT Calgary | posted Thursday, Sep 28th, 2017

Courtesy Chef Lynn Crawford


Tamarind Vinaigrette

  • ½ cup (125 mL) pressed sweet pear cider
  • ½ cup (125 mL) olive oil
  • 2 tablespoons (30 mL) walnut oil
  • 2 tablespoons (30 mL) tamarind paste
  • 2 tablespoons (30 mL) honey
  • Kosher salt and cracked black pepper

Pear and Blue Cheese Salad

  • 1 tablespoon (15 mL) olive oil
  • 1 tablespoon (15 mL) unsalted butter 2 large red Anjou pears, halved lengthwise, cored and cut into ¼-inch (5 mm) slices 4 cups (1 L) frisée leaves
  • ½ cup (125 mL) mixed seedless grapes
  • ¼ cup (60 mL) toasted walnut halves
  • ½ cup (125 mL) crumbled blue cheese


Make the Tamarind Vinaigrette

  • In a small bowl, whisk together cider, olive and walnut oils, tamarind paste and honey until blended. Season to taste with salt and pepper. Set aside.

Prepare the Pear and Blue Cheese Salad

  • In a small skillet over medium heat, heat olive oil and butter. Add pear slices and cook until golden on both sides. Remove from heat.
  • Place frisée, grapes and walnuts in a large bowl and toss with ¹∕³ cup (75 mL) Tamarind Vinaigrette. Season well with salt and pepper.
  • Divide salad onto plates and top each with pear wedges. Garnish with blue cheese and serve.

— Serves 4 —