There is something beautiful about a salad that feels generous and abundant on the table. This layered pear salad is fresh, vibrant, and full of texture. Crisp greens, sweet pears, briny olives, tart cranberries, creamy blue cheese, and the deep crunch of rosemary pecans come together in a way that feels both simple and special. Pecans bring a natural buttery flavor and satisfying crunch that pair beautifully with fresh greens and fruit. When combined with a bright pecan oil vinaigrette, the result is a salad that feels both nourishing and elegant.

Ingredients for 4 servings

• 6 cups mixed greens

• 2 baby cucumbers sliced into thin circles

• 2 ripe pears thinly sliced using a mandoline

• 1/3 cup dried cranberries

• 1/3 cup sliced green olives

• 1/2 cup crumbled blue cheese

• 1/2 cup of Blue Mountain Rosemary Pecans

How to Build the Salad

1. Choose a deep serving dish so the salad can be layered.

2. Add 2 cups of mixed greens to create the first layer.

3. Add sliced pears, cucumbers, olives, cranberries, and a sprinkle of blue cheese.

4. Repeat the layering process two more times so ingredients are evenly distributed.

5. Finish the top layer with the remaining blue cheese and rosemary pecans.

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Honey White Balsamic Pecan Oil Vinaigrette

Ingredients

• 3 tablespoons white balsamic vinegar

• 1 teaspoon Dijon mustard

• 1 tablespoon honey or maple syrup

• 1/4 cup of Blue Mountain Pecan Oil

• Pinch sea salt

• Fresh cracked black pepper

• 1 teaspoon finely minced rosemary

• Zest of one lemon

Instructions

1. Whisk vinegar, Dijon mustard, honey, salt, and pepper together.

2. Slowly add pecan oil while whisking until smooth.

3. Stir in the minced rosemary.

4. Add the lemon zest.