Pear Carpaccio (20 Minutes)

Elevate your holiday menu with this easy Pear Carpaccio. Enjoy this easy yet elegant recipe as an appetizer or as a starter salad ahead of your main meal. Made from a few simple yet elegant ingredients, you’re going to love this recipe.

Looking for more simple recipes? Try my Crispy Prosciutto Wrapped Boursin Cheese with Honey and Chopped Nuts, or my Baked Feta with Honey and Sticky Walnuts.

Recipe Ingredients

Dressing

• Extra Virgin Olive Oil – You’ll need extra virgin olive oil for this recipe.
• Vinegar – You’ll need apple cider vinegar for this dressing.
• Honey – This recipe calls for honey.
• Dijon Mustard – You’ll need Dijon mustard for this dressing.
• Kosher Salt – Season the simple dressing with a pinch of kosher salt to taste.

Pear Carpaccio

• Pears – You’ll need two pears for this recipe. You can use whatever pear you enjoy most. However, I used red Bartlett.
• Arugula – This recipe calls for arugula leaves.
• Walnuts – You’ll need toasted walnut pieces for this recipe.
• Cranberries – This recipe calls for dried cranberries or craisins for lower sugar.
• Blue Cheese – You’ll need crumble blue cheese for this recipe. Make sure you use a high-quality cheese.
• Black Pepper – Finish this dish with a few turns of cracked black pepper.

Variations

• Swap the nuts. You can use pecans or toasted almonds instead of toasted walnuts.
• Swap the cranberries. Option to use fresh pomegranate arils, chopped pitted dates, or dried figs instead.
• Swap the cheese. Not a fan of blue cheese, try shaved parmesan instead.

Expert Tips

• Make sure your pears are ripe. Unripe pears will be too hard to eat.
• Use a mandoline. For thin even slices use a mandoline slicer.
• Toast the nuts. Toasting the walnuts enhances their flavor and aroma taking this recipe to another level.

How to Make Pear Carpaccio

Make the Dressing

Combine the extra virgin olive oil, honey, apple cider vinegar, Dijon mustard and kosher salt. Whisk well.

Assemble

Use a mandoline slicer and slice the pears. Arrange them on a serving platter or plate. Top with a few leaves of arugula followed by toasted walnut pieces. Add the dried cranberries and crumbled blue cheese. Top with a drizzle of dressing and a few turns of cracked black pepper.

How to Store

Best enjoyed immediately. Leftovers can be stored in an airtight container in the refrigerator for up to two days. Store any extra dressing in a separate airtight container in the refrigerator.