Pear and Blue Cheese Salad with Walnuts

Strip the kale leaves from the tough center stems and tear into bite-sized pieces. Place in a large bowl, drizzle with a teaspoon of olive oil and a pinch of salt, and massage firmly with your hands for 2-3 minutes until the leaves soften, darken in color, and lose their raw bitterness. Add the arugula and toss together.

Halve the ripe pear lengthwise, remove the core with a spoon or paring knife, and cut each half into thin wedges about 3mm thick. Keep the skin on for color and texture. If not assembling immediately, toss the slices with a squeeze of lemon juice to prevent browning.

Place the walnut halves in a dry skillet over medium heat. Toast for 3-4 minutes, shaking the pan frequently, until the walnuts are fragrant and lightly golden. Watch carefully — they go from toasted to burnt quickly. Transfer to a plate to cool and roughly chop.

In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, finely minced shallot, honey, salt, and black pepper until fully emulsified and glossy. The dressing should be well balanced between sweet, tangy, and sharp. Taste and adjust seasoning as needed.

Drizzle about two-thirds of the dressing over the massaged kale and arugula and toss gently to coat. Spread the dressed greens across a serving platter or wide bowl. Arrange the pear slices over the top in a fan pattern, then scatter the toasted walnuts evenly across the salad.

Crumble the blue cheese generously over the assembled salad, distributing it so every bite gets some. Drizzle the remaining dressing over the top and finish with a final crack of black pepper. Serve immediately while the kale is still tender and the walnuts are crunchy.