Pear and Bleu Cheese Salad

I had to run to the farmer's market this weekend because it's now officially autumn and I knew someone there would have pears... but of course, it was more than just one farm stand.
(Though, honestly, whether it's pears or not I find I have to do this just to see what's going on.)
In addition to pears, I found some striking Emerald Beaut Plums (very pale green with tinges of red- orange), late peaches, and Asian pears (a treat if you find them, they're round and more crisp in texture- like an apple, as opposed to the soft and juicy pears you may be more accustomed to... but they'd work nicely in a salad.)

Maybe what I have here is ubiquitous, especially as an autumn salad.
But it's good.

Some people loathe bleu cheese, I get it. That's ok, it can be a bit robust. But you still need something... chèvre, possibly Camembert, or that non-overpowering bleu of your choice.  It needs to be creamy, but it's up to you whether the note is funk, tang, or earthy.
So,  if you choose to go with a bleu, what are you looking for?
Slight funk with earthiness? Cambozola.
A LOVELY creamy bleu-ness that may just be my favorite bleu? Saint Agur.
Saltier, crumblier, more sharp? Maybe Maytag.
Point being, there are a lot of bleu/ue cheeses out there with different characters. How strong a note that cheese plays in the salad would be up to you.

If you plate individual servings, toss the greens and onion with the vinaigrette (or drizzle over those individual servings), then divide everything else among the salads- perhaps opting to finish with a small wedge of cheese instead of a crumbled shower (or in the case of that decidedly sticky Cambozola, sliced pieces). Of course, the texture of the cheese you choose would ultimately play into the decision.

I'd recommend delicate greens here. If a "spring mix" isn't available, or the idea of spring greens in autumn isn't your thing, you can still go for smaller and more tender greens as opposed to the heartier or more bitter options.

 

This salad could be a large dinner serving for two as a meal, or possibly a much smaller starter for 8.
Scale down as need be.

Figs might be a nice addition- good fresh ones or dried.


Pear and Bleu Cheese Salad
serves 2-8

1 1/2 T (23 ml) balsamic vinegar (aged and syrupy is nicer, though any will do)
1 clove garlic, smashed with the side of a knife
1/2 t (small spoonful) Dijon mustard
6 T (90 ml) olive oil (give or take)
1/4 t freshly ground black pepper (to taste)
1/4 t salt (to taste)

5 oz (142 g) tender mixed greens (or baby spinach)
6 slices bacon, cooked and chopped
1/3 small red onion, sliced  (about 1/2 c or 50 g)
1 pear, ripe but firm (Bartlett/Williams, maybe Comice or Bosc), quartered, cored, and sliced
1/3 c (30 g) toasted and chopped pecans
Bleu cheese of choice (or non-bleu cheese of choice), to taste


Rub the sides and bottom of a small bowl with the smashed garlic. Leave the garlic in the bottom of the bowl and pour the balsamic vinegar over it. Add the Dijon mustard and whisk to incorporate. Slowly stream in the olive oil, all the while whisking, starting with less and later adding more after tasting as necessary. Adjust as required, then season with salt and pepper and set aside until ready to use,  re-whisking and removing the garlic before using.

In a large bowl, toss the greens with vinaigrette to taste (again, start with less and add more as need be). Add the bacon, onions, pecans, and pear and gently toss. Add the cheese to taste and serve. 
Another option is to plate the greens, distribute the bacon, onions, pear, and pecans among the salads, drizzle with vinaigrette and top with crumbled or sliced bleu cheese. 

(...those Emerald Beaut Plums with their contrasting blush...)