• 1 pkg (100g) ROSENBORG® Traditional Danish Blue or (175 g) ROSENBORG® Noble Blue Cheese, crumbled, divided
• 2 oz ARLA Cream Cheese, at room temperature 60 g
• 1/4 cup 2% milk 50 mL
• 6 cups mesclun mix or other mixed salad greens 1.5 L
• 3 firm ripe pears or apples, unpeeled
• 1⁄3 cup toasted walnuts, coarsely chopped 75 mL

1. Whisk together in small bowl, half of the blue cheese with cream cheese and milk until well combined. May be made ahead and
2. refrigerated.
3. Place 1 cup (250 mL) of the mesclun mix on individual salad plates. Cut pears in half, remove core and cut into wedges. Arrange pears on top of greens. Drizzle dressing over pears. Top with remaining blue cheese and walnuts.

Makes 6 servings.
This sensational salad with fall harvest pears or apples is topped with a creamy blue cheese dressing and additional crumbled blue.
Per Serving: 208 Cal; 7 g Pro; 13.9 g Fat; 16.6 g Carb; 3.8 g DFib