Pear and Walnut Salad

1 150g package blue cheese crumbles, divided

2 ounces cream cheese, room temperature

1⁄3 cup whole milk

5 drops hot sauce


4 cups mixed salad greens

2 Melissa’s D’Anjou pears, unpeeled, cored and sliced

1⁄2 cup walnuts, toasted and coarsely chopped

1 Tablespoon dried cranberries

Freshly ground black pepper

Pinch of kosher salt


In a small mixer bowl using a hand mixer, beat together half the blue cheese with the cream cheese, milk, and hot sauce until well combined. If the dressing too thick for your liking, add more milk, 1 tablespoon at a time. (May be made ahead and stored in the fridge for 2-3 days.)

Mound spring greens on individual salad plates. Arrange pears on top of greens. Drizzle dressing over pears. Top with remaining blue cheese, walnuts and cranberries. Grind pepper over the top and lightly sprinkle with salt, to taste. Serve immediately.  Makes four servings.