Roquefort pear salad (from allrecipes.com):
- 1 head leaf lettuce, torn into bite-size pieces
- 3 pears, peeled, cored, and chopped
- 5 ounces Roquefort cheese, crumbled
- 1 avocado, peeled, pitted, and diced
- 1/2 cup thinly sliced green onions
- 1/4 cup white sugar
- 1/2 cup pecans
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- fresh ground black pepper to taste
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