Pear, Walnut & Blue Cheese

Place the walnuts in a dry skillet over medium heat with a tablespoon of maple syrup. Stir constantly for 3-4 minutes until the syrup caramelizes and the nuts are fragrant and deeply toasted. Spread on parchment paper and sprinkle with a pinch of salt. Let cool completely — they will crisp as they set.

Halve the ripe pears and remove the cores with a melon baller or spoon. Slice each half into thin wedges, keeping the skin on for color and texture. If not serving immediately, toss the slices with a squeeze of lemon to prevent browning.

In a small bowl, whisk together olive oil, apple cider vinegar, and maple syrup until fully emulsified and slightly glossy. Taste and adjust the balance — it should be tart with a gentle sweetness that complements the pears and cheese.

Place the mixed greens in a large bowl and drizzle with about two-thirds of the vinaigrette. Toss gently with your hands, lifting and turning the leaves until they are lightly and evenly coated without becoming heavy or wilted.

Arrange the dressed greens on plates or a serving platter. Fan the pear slices across the greens, crumble generous chunks of blue cheese over top, and scatter the candied walnuts. Drizzle the remaining vinaigrette over the pears and cheese, then serve immediately.