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Plank-Roasted Pear Salad With Blue Cheese and Walnuts

The scent of woodsmoke, ripe pears, and melting blue cheese… it transports me back to a crisp autumn evening at a farm-to-table restaurant nestled in the foothills of the Appalachian Mountains. The rustic ambiance, the crackling fire, and the unexpected flavor combinations of that salad were truly magical. I remember thinking, “This is fall on a plate!” Recreating that experience at home has become a cherished tradition.

Recipe Overview

Prep Time: 27 minutes
Cook Time: 15 minutes
Total Time: 42 minutes
Servings: 8
Dietary Type: Gluten-Free

Ingredients

2 cedar planks, alder, or oak, soaked in water for one hour
4 large Anjou pears or 4 large Bartlett pears, ripe, do not peel
2 tablespoons butter, melted
2 tablespoons honey
½ cup blue cheese, crumbled
4 cups mixed greens, such as an arugula mix
⅓ cup walnuts, roughly chopped, roasted in a dry skillet if desired
¼ cup champagne vinaigrette dressing, such as Girard’s lite

Equipment Needed

Grill or Oven
Bowl
Melon baller
Dry skillet (optional)
Tongs

Instructions

Begin by ensuring your chosen wood planks are thoroughly soaked. Submerge the cedar, alder, or oak planks in water for a full 60 minutes. This is crucial to prevent them from catching fire on the grill or in the oven.
Prepare your grill for medium heat. Alternatively, preheat your oven to 450°F (232°C) if you prefer oven-roasting.
Optional: Enhance the flavor of your walnuts by toasting them. Place the roughly chopped walnuts in a dry skillet over medium heat. Roast, stirring frequently, until you start to smell their fragrant aroma. Be vigilant as they can burn quickly. Remove from heat and set aside.
Prepare the pears. Cut each pear in half lengthwise, leaving the stems intact for a more elegant presentation. Using a melon baller, carefully remove the seed core from each pear half.
In a small bowl, combine the melted butter and honey. This sweet and savory mixture will create a delicious glaze on the pears.
Brush the honey-butter mixture generously over the cut surface of each pear half.
Sprinkle the cut surfaces of the pears with crumbled blue cheese. Don’t be shy! Add a little extra blue cheese into the cored-out center of each pear for an extra burst of flavor.
For Grilling: Place the soaked planks directly on the preheated grill grate and close the lid. Allow the planks to heat up until they begin to smoke and pop, which should take approximately 3-5 minutes.
Using tongs, carefully turn the planks over to the other side. This prevents the direct heat from scorching the bottom of the pears.
Carefully arrange the prepared pear halves on the planks, placing them cut-side (and blue cheese side) up.
Close the grill lid and plank-roast the pears for 12-15 minutes, or until the edges are slightly scorched and the blue cheese is melted and bubbly. Monitor closely to prevent burning.
For Oven Roasting: Place the prepared pears directly onto the planks and put the planks in the middle rack of the preheated oven. Roast for 12-15 minutes or until the pears are slightly scorched around the edges.
To assemble the salad, arrange the mixed greens on individual plates or a large platter.
Carefully remove the plank-roasted pears from the grill or oven. Place one or two pear halves atop the greens.
Sprinkle the salad with the toasted walnuts.
Drizzle with your favorite champagne vinaigrette dressing. Serve immediately.

Expert Tips & Tricks

Soaking the planks is crucial for preventing fires. If you’re concerned, weigh the planks down in a large container to ensure they remain fully submerged for the entire hour.
For a deeper, smokier flavor, use a charcoal grill. Add wood chips (applewood or hickory work well) for an extra layer of complexity.
If you don’t have a melon baller, you can use a small spoon to core the pears.
Don’t overcook the pears! You want them to be tender but not mushy.
Experiment with different types of blue cheese. Gorgonzola or Roquefort would also be delicious.
Add a sprinkle of freshly cracked black pepper to enhance the sweetness and richness of the salad.

Serving & Storage Suggestions

Serve the Plank-Roasted Pear Salad immediately after assembling for the best flavor and texture. The warm pears and melted cheese are most appealing when freshly prepared.

If you have leftover pears, store them in an airtight container in the refrigerator. They will keep for up to 2 days. However, the texture of the pears may soften slightly. The salad greens are best stored separately to prevent wilting. It is not recommended to freeze this salad. To reheat the pears, you can gently warm them in a microwave or oven.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	189.8 kcal	–
Calories from Fat	112 g	59%
Total Fat	12.5 g	19%
Saturated Fat	4.4 g	22%
Cholesterol	14 mg	4%
Sodium	144.3 mg	6%
Total Carbohydrate	19.1 g	6%
Dietary Fiber	3.1 g	12%
Sugars	13.4 g	–
Protein	2.9 g	5%

Variations & Substitutions

Vegan Variation: Substitute the butter with a vegan butter alternative and the honey with maple syrup or agave nectar. Use a vegan blue cheese alternative or nutritional yeast for a cheesy flavor.
Cheese Alternatives: If blue cheese isn’t your favorite, try goat cheese, feta cheese, or brie.
Nut Alternatives: Replace the walnuts with pecans, almonds, or hazelnuts.
Pear Variety: Use any variety of pear you enjoy, such as Bosc or Comice.
Dressing Options: Experiment with different vinaigrettes, such as balsamic, raspberry, or apple cider vinaigrette.

FAQs (Frequently Asked Questions)

Q: Can I prepare the pears ahead of time?
A: You can cut and core the pears and prepare the honey-butter mixture in advance. However, it’s best to assemble the salad just before serving to prevent the pears from browning.

Q: What if I don’t have wood planks?
A: You can roast the pears directly on a baking sheet lined with parchment paper. The smoky flavor will be less pronounced, but the salad will still be delicious.

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are preferred for their vibrant flavor, you can use dried herbs in a pinch. Use about 1/3 the amount of dried herbs as you would fresh.

Q: How do I prevent the blue cheese from burning?
A: Monitor the pears closely while they are roasting. If the cheese starts to brown too quickly, reduce the heat or move the planks to a cooler part of the grill.

Q: Can I add other fruits to this salad?
A: Absolutely! Dried cranberries, pomegranate seeds, or sliced apples would be delicious additions.

Final Thoughts

This Plank-Roasted Pear Salad is a delightful combination of sweet, savory, and smoky flavors. It’s surprisingly easy to make and is sure to impress your guests. Don’t be afraid to experiment with different cheeses, nuts, and dressings to create your own unique version. I encourage you to try this recipe and share your feedback! Pair it with a crisp white wine like Pinot Grigio or a light-bodied red like Beaujolais for a truly memorable meal. Bon appétit!

Plank-Roasted Pear Salad With Blue Cheese and Walnuts Recipe