Bosc Pear, Blue Cheese, and Pistachio Salad 001

Michael’s Bosc Pear, Blue Cheese, and Pistachio Salad With Balsamic Vinaigrette (recipe by “Oishii!”)

I often make this luscious salad for lunch. I’m a fan of bold balsamic vinaigrettes so my dressing contains a higher than normal ratio of vinegar to olive oil. The dijon mustard binds the ingredients and the sugar balances out the flavor. There will be enough dressing for 3-4 salads.  Try adding homemade croutons.



  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 teaspoons dijon mustard
  • 2 teaspoons sugar
  • kosher salt and fresh ground pepper to taste

one serving

  • 4 ounces red or green leaf lettuce, chopped
  • 1/2 bosc or anjou pear (1/3 cup or 2 oz) peeled, cored, and chopped
  • 1 ounce blue cheese (1/4 small pack of Rosenborg Castello Danish or other brand)
  • 1/4 cup cranberries
  • 1/3 cup roasted salted shelled pistachios


To make the vinaigrette, in a small bowl whisk together the vinegar, olive oil, dijon mustard, sugar, salt, and pepper.

Add lettuce to large bowl and drizzle vinaigrette on it to taste and toss. Add pears, blue cheese, and cranberries. Lightly toss salad again and top with pistachios.

Prep Tip

Dry the cleaned lettuce in a salad spinner. Keep it fresh for even hours before serving by wrapping it up in a flour sack towel and refrigerate.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review:

Now it’s your turn. How do you make your salads interesting? How do you like to eat blue cheese, pears, or pistachios? If you enjoyed this post, we would love to hear from you! Please leave some feedback in the comments section below. -Michael

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