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Bibb Salad with Peppered Pears and Candied Walnuts

Photo: Laurie Black; Styling: Chelsea Fuss


Prep time 15 mins
Cook time 10 mins
Cool time 15 mins
Yield Makes 6 to 8 servings
Ripe pears and blue cheese are a delightful combination atop fresh lettuce leaves in our Bibb Salad with Peppered Pears and Candied Walnuts.


  • 5 tablespoons butter, divided
  • 2 unpeeled ripe pears, cored and thinly sliced about 1/3 inch thick
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup walnut halves and pieces
  • 1/4 cup firmly packed light brown sugar
  • 2 Boston Bibb lettuce heads
  • 1/2 cup crumbled blue cheese
  • Pear Vinaigrette

How to Make It

  1. Melt 3 tablespoons butter in a large nonstick skillet over medium-high heat. Add pear slices to pan, and sprinkle with pepper. Cook 4 minutes or until golden brown. Set aside.

  2. Melt remaining 2 tablespoons butter in same skillet over medium heat. Stir in walnuts, sugar, and 1 tablespoon water. Cook, stirring constantly, 2 minutes or until sugar melts and coats walnuts. Spoon onto wax paper, and let cool about 15 minutes.

  3. Arrange lettuce and reserved pears on a serving platter. Sprinkle with walnuts and blue cheese. Serve with Pear Vinaigrette.