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Pear, Walnut & Roquefort Salad: A Fresh, Flavor-Rich Dish by Stephen Harris

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  Published in Food and Wine on Wednesday, December 10th 2025 at 3:11 GMT by The Irish News

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Pear, Walnut & Roquefort Salad – A Fresh, Flavor‑Rich Dish by Stephen Harris

The Irish News has recently highlighted a simple yet sophisticated dish that showcases the harmony of sweet, nutty, and salty flavours: the Pear, Walnut & Roquefort Salad by celebrated chef and food‑writer Stephen Harris. In a short, accessible recipe that blends seasonal produce with a touch of luxury, Harris demonstrates how a few well‑chosen ingredients can transform a standard green salad into a memorable entrée.

The Chef Behind the Dish

Stephen Harris is a native of Dublin who has spent more than a decade honing his craft in a range of kitchens, from bustling cafés in the city centre to Michelin‑starred restaurants in the countryside. He has published several cookbooks and is a regular contributor to The Irish Times, Irish World and The Irish News, where he writes about the art of pairing ingredients, sourcing locally, and seasonally‑based cooking. In the article, Harris briefly explains how he came to combine pears, walnuts and Roquefort: a quest for balance between sweet, crunchy, and briny textures, all wrapped in a bright vinaigrette.

“The idea was to create something that feels both light and satisfying,” Harris writes in the piece, “and pears give that natural sweetness that plays off the sharpness of Roquefort.”

The article links to Harris’s personal website, where readers can find more of his recipes, cooking videos, and a short biography detailing his culinary journey. The link also takes you to a video in which Harris demonstrates the knife technique required to slice the pears into perfect wedges without bruising the flesh.

Ingredients – Simple, Fresh, and Easy to Source

The salad requires just a handful of high‑quality items, all of which can be found in most supermarkets or local farmers’ markets. Harris lists the ingredients as follows:

The recipe notes that pears should be peeled, cored and sliced into wedges, leaving a bit of the stem for a rustic look. Toasted walnuts add a pleasant crunch and nutty aroma, while the Roquefort contributes a bold, tangy depth that contrasts beautifully with the pears.

Dressing – A Classic Vinaigrette with a Sweet Twist

The dressing is a classic vinaigrette, but Harris incorporates honey to offset the Roquefort’s intensity. To make it:

1. Whisk together the olive oil, honey, Dijon mustard, white wine vinegar, salt and pepper in a small bowl.
2. Taste and adjust seasoning—if the dressing feels too acidic, add a touch more honey; if it’s too sweet, a splash more vinegar works.
3. Drizzle over the salad just before serving so the greens remain crisp.

The article links to an additional resource, a short clip showing how to emulsify a vinaigrette properly, which can help beginners avoid separation and achieve a silky finish.

Assembly – Layering Taste and Texture

Harris recommends a layering technique that maximises visual appeal and flavour distribution:

1. Base Layer: Spread a thin bed of mixed greens across a large platter.
2. Pear and Walnut Layer: Arrange the pear wedges over the greens, followed by a sprinkle of toasted walnuts.
3. Cheese & Onion Layer: Scatter the crumbled Roquefort and thin red‑onion slices over the pears.
4. Finish with Figs (Optional): Add halved fresh figs or whole dried figs for a pop of sweetness and chewy texture.
5. Dress & Serve: Lightly toss with the prepared vinaigrette or simply drizzle over the top, ensuring each bite receives a balanced dose of dressing.

A subtle finishing touch suggested by Harris is to add a handful of micro‑greens or edible flowers for color contrast. The final result is a plate that is as visually pleasing as it is delicious.

Serving Ideas and Pairings

The salad is versatile enough to function as a light lunch, a side dish, or an elegant starter for dinner. Harris recommends pairing it with a chilled glass of Sauvignon Blanc or a crisp Riesling to complement the fruitiness of the pears and the saltiness of the cheese. If serving at a formal dinner, a light drizzle of aged balsamic glaze can add a touch of sophistication.

Variations and Adaptations

For those who prefer a different protein or a more vegetarian/vegan-friendly version, Harris provides a few thoughtful alternatives:

• Swap Roquefort for crumbled goat cheese or a vegan blue‑vein cheese substitute.
• Add protein: Grill a chicken breast, add slices of seared salmon, or serve with toasted chickpeas for a vegetarian option.
• Seasonal switch: In summer, replace pears with fresh figs or stone fruits. In autumn, use apples and sage.
• Nut variation: Replace walnuts with pistachios or hazelnuts for a distinct crunch.

The article also links to a “nut‑free” version of the salad that uses seeds instead of walnuts, catering to those with allergies.

Nutritional Snapshot

Harris notes that the salad is not only tasty but also nutritious. Pears provide dietary fibre and vitamin C, walnuts are rich in omega‑3 fatty acids, and Roquefort offers calcium and protein. The vinaigrette’s olive oil contributes heart‑healthy monounsaturated fats. Overall, a single serving offers a balanced mix of macronutrients and is relatively low in calories—ideal for a weight‑conscious diet.

Final Thoughts

Stephen Harris’s Pear, Walnut & Roquefort Salad is a testament to how seasonal ingredients, when paired thoughtfully, can elevate everyday cooking. The recipe is straightforward, the technique uncomplicated, and the outcome a vibrant medley of sweet, salty, and crunchy flavours. Whether you’re an experienced cook looking for a fresh dish or a beginner seeking a manageable yet impressive recipe, this salad delivers. Check out the full article on The Irish News for the complete step‑by‑step instructions, chef’s background, and additional resources—including a handy video tutorial on vinaigrette emulsification—to bring this elegant dish to your table.