French Pear and Roquefort Salad with Candied Walnuts
A classic French-inspired salad combining crisp greens, juicy pears, and creamy Roquefort cheese, topped with butter-roasted walnuts candied with brown sugar and a hint of thyme. The warm, sweet-salty walnuts contrast beautifully with a tangy Dijon vinaigrette and tender lettuce.
Steps
Before you start
- Choose firm, ripe pears that yield slightly to pressure; avoid mushy ones
- Have all salad components prepped and ready before dressing—dressed greens wilt quickly
- Use quality Dijon mustard and good red wine vinegar for the dressing
Toast the walnuts
- Place the walnut halves in a small heavy skillet over medium heat.
- Toast them for 2–3 minutes, stirring frequently, until fragrant and lightly golden.
- Pour them onto a plate and set aside.
- Wipe the skillet clean.
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Ready when: walnuts are fragrant and light golden brown
Tip: Toasting the walnuts first intensifies their flavor and helps them caramelize evenly in the next step.
Candy the walnuts
- Return the skillet to medium heat.
- Add the butter, brown sugar, thyme leaves, and sea salt.
- Stir constantly for 1 minute until the butter melts and the sugar begins to dissolve.
- Add the toasted walnuts and toss continuously for 2–3 minutes until the nuts are well coated and the sugar turns into a light caramel glaze.
- If the mixture looks too dry, add a splash of water (about ½ teaspoon).
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Ready when: walnuts are evenly coated in a light caramel glaze and smell sweet and toasty
Tip: Keep stirring constantly to prevent the sugar from burning. The walnuts will continue to crisp as they cool.
Cool the candied walnuts
- Spread the candied walnuts on the plate you used earlier, in a single layer, and let them cool for 5 minutes.
- They will firm up and become crispy.
- Once cool, roughly chop them if you prefer smaller pieces.
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Ready when: walnuts are no longer soft or sticky and have cooled to room temperature
Tip: Do not skip the cooling step—the walnuts will harden into a pleasant crunch.
Whisk the vinaigrette
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, and minced shallot.
- Let it sit for 1 minute to allow the shallot to soften slightly.
- Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified and uniform.
- Season with sea salt and freshly ground black pepper to taste.
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Ready when: vinaigrette is smooth, emulsified, and tastes balanced between tangy and rich
Tip: Add the oil slowly and whisk constantly to create a proper emulsion; if it seems to separate, whisk in a small splash of water.
Arrange the greens and pears
- Place the washed and dried mixed greens in a large salad bowl or on a serving platter.
- Arrange the pear slices over the greens in a slightly overlapping pattern, or scatter them throughout if preferred.
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Tip: Slice the pears just before assembling to prevent browning. If you must slice them ahead, toss them lightly with a bit of lemon juice.
Dress and finish
- Pour about two-thirds of the vinaigrette over the greens and pears, and toss gently to coat.
- Top with the crumbled Roquefort cheese and scatter the cooled candied walnuts over the top.
- Drizzle with any remaining vinaigrette.
- Serve immediately.
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Tip: Add the dressing just before serving so the greens stay crisp. If your guests prefer more or less vinaigrette, offer the extra on the side.
Good to know
Tips
- Use a sharp knife to slice the pears thinly and evenly—this ensures they absorb the vinaigrette and present beautifully on the plate.
- Quality Roquefort makes a difference; look for creamy, well-marbled cheese from France if possible. Crumble it by hand rather than grating it for the most appealing texture.
- Toast the walnuts before candying them to develop deeper flavor; this extra step is worth the time.
- Whisk the vinaigrette immediately before serving and taste it—the acidity level should balance the richness of the Roquefort and the sweetness of the candied walnuts.
Make ahead
The vinaigrette can be made up to 4 hours ahead and stored in a jar at room temperature; shake well before use. The candied walnuts can be made up to 2 days ahead and stored in an airtight container at room temperature. Assemble the salad no more than 5 minutes before serving to keep the greens crisp.
Storage & reheating
This salad is best served fresh and does not store well due to the tender greens and wet vinaigrette. However, the vinaigrette keeps in a sealed jar in the refrigerator for up to 1 week. The candied walnuts stay crispy in an airtight container at room temperature for up to 2 days.
Substitutions
- Roquefort cheese → Gorgonzola, blue cheese, or crumbled goat cheese. Use the same amount by weight. Gorgonzola is slightly milder; goat cheese adds tang but less creaminess.
- firm-ripe pears (Bosc or Comice) → Firm red or green apples, or fresh figs in season. Slice apples thinly and toss immediately with lemon juice to prevent browning. Figs add a different sweetness but pair beautifully with Roquefort.
- mixed salad greens (butter lettuce, frisée, or arugula) → Baby spinach, arugula, or escarole. Baby spinach is milder; arugula adds peppery heat; escarole is slightly bitter. Choose based on how bold you want the salad.
- walnut halves → Pecans or hazelnuts. Use the same amount by weight. Pecans are slightly sweeter; hazelnuts are more delicate. Both work beautifully with Roquefort.
