Maple-Dijon Pear Salad with Asparagus & Grand Cru Cheese
Nutritionist's Pick

Maple-Dijon Pear Salad

with Asparagus & Grand Cru Cheese

25 MIN
$18.99 2-4 Servings
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From the Test Kitchen

The savory-sweet combo of crisp pear and nutty grand cru cheese shines in this bountiful salad, which also features sautéed asparagus and a tangy maple-dijon dressing.
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Dietary Information

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Vegetarian Nutritionist's Pick
  • Nutrition
    PER SERVING
  • Calories
    320 Cals (est.)
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fresh
ingredients
Maple-Dijon Pear Salad with Asparagus & Grand Cru Cheese
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 6 oz Asparagus
  • 1 Pear
  • 1 Tbsp Dijon Mustard
  • 2 Tbsps Maple Syrup
  • 2 oz Grand Cru® Cheese
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsps Sliced Roasted Almonds
  • ½ oz Pickled Peppadew Peppers
time-saving
tips & techniques
step-by-step
instructions
1 Prepare the ingredients

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus, then thinly slice on an angle (keeping the pointed tips intact). Quarter, core, and thinly slice the pear. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces. In a large bowl, whisk together the mustard, vinegar, maple syrup, and a drizzle of olive oil; season with salt and pepper.

2 Cook the asparagus

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, spinach, sliced pear, cooked asparagus, and chopped peppers. Season with salt and pepper; toss to combine. Serve the salad topped with the shaved grand cru and almonds. Enjoy!

Tips from Home Chefs

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Maple-Dijon Pear Salad

1 Prepare the ingredients

Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus, then thinly slice on an angle (keeping the pointed tips intact). Quarter, core, and thinly slice the pear. Roughly chop the peppers. Lay the grand cru flat on a work surface; use a vegetable peeler to thinly shave into pieces. In a large bowl, whisk together the mustard, vinegar, maple syrup, and a drizzle of olive oil; season with salt and pepper.

2 Cook the asparagus

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced asparagus in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Turn off the heat.

3 Make the salad & serve your dish

To the bowl of dressing, add the arugula, spinach, sliced pear, cooked asparagus, and chopped peppers. Season with salt and pepper; toss to combine. Serve the salad topped with the shaved grand cru and almonds. Enjoy!

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