Pear & blue cheese salad under the fig tree
Experience the perfect balance of sweet, savoury, and crunchy with the Pear & Blue Cheese Salad under the Fig Tree. This inviting salad combines tender mixed greens with juicy, thinly sliced pears, rich blue cheese, and crunchy caramelized almonds, finished with vibrant pomegranate seeds and delicate micro leaves. Drizzled with a flavourful fig jam dressing (check my recipe), it’s a feast for the eyes as much as the palate.Whether served as a light, satisfying main course with fresh French baguette or as part of a larger shared spread, the Pear & Blue Cheese Salad under the Fig Tree is effortless to prepare yet impressive enough for entertaining. With simple ingredients and straightforward steps, this salad is ideal for a sunny lunch under a tree, an elegant picnic, or a relaxed dinner party. Fresh, colourful, and full of texture, it’s a dish that invites everyone to dig in and enjoy the flavours of the season.
Ingredients
- 200 g mixed green salad leaves
- 2 pears thinly sliced and cored, skin on
- 100 g thinely sliced blue cheese (Castello Danablu 60+)
- 100 g caramelized, slized almonds
- 150 g pomegranate seeds
- a handfull of micro greens (optional)
- 150 g fig jam salad dressing (check my recipe)
Instructions
- Prepare the Serving Platter:Arrange the mixed salad leaves on a large, attractive salad platter intended for serving.
- Add the Pears: Distribute the pear slices under, around, and over the greens to create a layered, abundant look.
- Add the Blue Cheese: Arrange the thinly blue cheese evenly over the salad.
- Finish with Crunch and Freshness:Sprinkle over the caramelized almonds, pomegranate seeds, and micro leaves, if using.
- Dress and Serve:Drizzle the salad dressing with fig jam (check my recipe) generously over the salad just before serving. Serve immediately as a delicious main course with fresh French baguette, or as part of a larger, shared spread under the fig tree.
Notes
Note on Caramelized Almonds:
Gently toast the 100 g almond flakes in a medium-hot pan until golden brown. Sprinkle with 30 g of sugar and continue stirring until the sugar melts and caramelizes, forming clusters. Allow the mixture to cool completely before sprinkling over the salad. If the clusters are too large, simply break them into smaller pieces. This salad will serve 4 people as a main course, or 6 to 8 people as a starter or side dish. Occasionally, I like to add a handful of dried cranberries, especially when preparing the salad for the festive season.
Gently toast the 100 g almond flakes in a medium-hot pan until golden brown. Sprinkle with 30 g of sugar and continue stirring until the sugar melts and caramelizes, forming clusters. Allow the mixture to cool completely before sprinkling over the salad. If the clusters are too large, simply break them into smaller pieces. This salad will serve 4 people as a main course, or 6 to 8 people as a starter or side dish. Occasionally, I like to add a handful of dried cranberries, especially when preparing the salad for the festive season.