A variety of cheeses work in this salad, but I particularly love St. Agur, a triple-crème French cow’s milk blue cheese. Its pungent and intense blue flavor is balanced by an unusually creamy and sensuous texture. When shaved into long thin ribbons, the cheese is elegant on the plate and delicate on the palate. To make thin ribbons, I use an old-fashioned cheese pull, a wide metal spatula-shaped utensil with a slotted blade in the center. Pears and cheese are always happy companions, so if you can’t find St. Agur choose another blue, or seek out a good sheep’s milk cheese, such as a Roncal, Manchego, or pecorino. We’ve had more than one customer order this salad as dessert, so you decide where it falls in the meal.
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