clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal top-down image of three dishes on a tan towel with a mix of baby greens, nuts, diced shallots, and sliced fruit.

Baby Greens Salad with Roquefort and Pears

  • Author: Nikki Cervone
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


Unlock harmonious happiness with our baby greens salad, a clever combo of pungent Roquefort, ripe pears, toasted nuts, and a shallot vinaigrette.



For the Vinaigrette:

  • 1 small shallot, finely diced
  • 2 tablespoons champagne vinegar
  • 1/4 cup extra virgin olive oil
  • Salt and freshly cracked pepper, to taste

For the Salad:

  • 1/3 cup pecan halves
  • 5 ounces baby greens
  • 2 ripe medium pears, cored and sliced
  • 4 ounces Roquefort cheese, crumbled
  • Salt and freshly cracked pepper, to taste


For the Vinaigrette:

  1. Combine the diced shallot and champagne vinegar in a small bowl. Allow to macerate at room temperature for 20 minutes, stirring once halfway through.
  2. Whisk in the olive oil, and season to taste with salt and pepper. Set aside.

For the Salad and Final Assembly:

  1. While the shallots are macerating, heat a small skillet over medium heat on the stovetop. Place the pecans in the skillet and toast, stirring the nuts constantly, until they are aromatic and lightly browned, about 1-2 minutes.
  2. Transfer the nuts to a small heatproof cutting board and allow to cool completely. Coarsely chop them.
  3. Divide the baby greens among four bowls or plates. Top each pile with an equal amount of pear slices, crumbled Roquefort, and pecans.
  4. Directly before serving, drizzle an equal amount of vinaigrette over each salad. Season to taste with salt and pepper, and serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 2 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Vegetarian

Keywords: salad, pear, roquefort, blue cheese, pecans, shallot