Hearty Greens with Pears, Blue Cheese, and Chives

Hearty Greens with Pears Blue Cheese and Chives
Hearty Greens with Pears Blue Cheese and Chives

Serve this salad as a first course or increase the quantities by 50 percent and use it as the centerpiece of a luncheon menu.



  • ¼ cup (65 g) nonfat yogurt
  • ⅓ cup (45 g) crumbled blue cheese
  • 1 teaspoon Dijon-style mustard
  • ½ teaspoon Worcestershire sauce
  • 2 teaspoons white wine vinegar
  • ¼ teaspoon curry powder
  • 3 tablespoons snipped chives
  • 1 teaspoon honey
  • 4 large handfuls of mixed salad greens: lettuces, spinach, mâche (corn salad), endive, and radicchio
  • 1 tablespoon lemon juice
  • 2 ripe, medium Comice or Bartlett pears
  • 8 thin triangular slices of blue cheese
  • Chive leaves and blossoms (for garnish)
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For the Dressing

  1. In a small bowl, stir gently the yogurt, blue cheese, mustard, Worcestershire sauce, vinegar, curry powder, chives, and honey to combine. Add salt and pepper to taste. Adjust the seasoning if necessary. Refrigerate until ready to serve. 

For the Salad

  1. Wash and dry the greens in a salad spinner or on paper towels. Just before serving, set out four large salad plates. Put a handful of greens on each plate.

  2. Into a small bowl, pour the lemon juice and 4 tablespoons water.

  3. Cut each pear into ⅓- to ½ -inch (8– 13-mm) thick slices and dip the slices into the lemon water to prevent them from browning.

  4. Arrange four to six slices of pear on top of the greens on each plate. Place two slices of blue cheese on the side of each plate. 

  5. Garnish with chive leaves and blossoms. Pour the dressing in a serving bowl. Serve immediately.

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