Go Back
+ servings
ingredients for Romaine Salad with Pears, Blue Cheese and Pecans
Print Recipe
4.8 from 5 votes

Romaine Salad with Pears, Blue Cheese and Pecans

Make this winner of a salad a holiday tradition that everyone remembers. You can prep everything ahead and put it together at the last minute. This recipe yields more dressing than needed for the salad. Save the rest for later.
Prep Time20 mins
Total Time20 mins
Course: Salad
Cuisine: American, Vegetarian
Keyword: salad, blue cheese, pears, pecans, Thanksgiving
Servings: 8 servings.


  • 2 tablespoons honey wine vinegar (see note)
  • 1 teaspoon Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 head romaine lettuce
  • 2 barely ripe pears (I used Bartletts)
  • 4 ounces (¾ cup) blue cheese crumbles
  • ½ cup toasted pecans


  • Whisk the vinegar, mustard, salt, and pepper together in a bowl. (see note)
  • Gradually drizzle in the olive oil, about a teaspoon at a time, whisking all the time, to make a smooth dressing.
  • Wash the lettuce leaves, dry well. Tear into bite-size pieces.
  • Just before serving, put about half of the vinaigrette in a large bowl. Add the lettuce and toss to coat the leaves lightly. Toss in a little more dressing if you think it’s needed, keeping in mind the lettuce should be lightly coated, not weighed down in oil.
  • Build the salad in two layers: Transfer half of the dressed lettuce to a serving bowl. Core and slice the first pear and arrange it over the lettuce. Sprinkle with half of the blue cheese and half of the toasted pecans. Repeat with a second layer.


  • If you don’t have honey wine vinegar, substitute apple cider vinegar plus 1 tablespoon of honey.
  • The mustard provides flavor bite and acts as an emulsifier—to keep the vinegar and oil from separating. Add the oil slowly so the mustard can do its emulsify thing.