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Roquefort pear salad (from allrecipes.com):

In a skillet, over medium heat, stir 1/4 cup of sugar with the pecans.  Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer nuts onto waxed paper (I find that a cutting board works better---no paper stuck to the pecans!).  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