Prep time: 15 minutes | Cook time: 5 minutes

Ingredients

Salad

• 1 large head romaine lettuce, chopped (about 8 cups)
• 2 Bosc pears, cored and thinly sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup walnut halves

Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper

Directions

1. Toast the walnuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often, until golden and fragrant. Set aside to cool.
2. Whisk together all the dressing ingredients in a small bowl until smooth.
3. Place the romaine in a large bowl or on a serving platter. Top with the sliced pears, blue cheese, and walnuts.
4. Drizzle with the dressing right before serving and toss gently.

Tip: Slice the pears just before assembling so they stay bright. A squeeze of lemon over the slices will keep them from browning.