Salad: Roquefort Pear Salad
leaf lettuce, torn into bite-size pieces
pears - peeled, cored and chopped
Roquefort cheese, crumbled
avocado - peeled, pitted, and diced
thinly sliced green onions
red wine vinegar
fresh ground black pepper to taste
- In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
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