Roquefort Pear Salad

By Brie

"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."

Ingredients

• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped--Bosc
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced--can omit
• 1/2 cup thinly sliced green onions & red
• 1/4 cup white sugar
• 1/2 cup pecans--increase amount--walnuts
• 1/3 cup olive oil/walnut oil or both
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard--Dijon
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste
• Cranberries--optional

Preparation

Step 1

In a skillet over medium heat, stir 1/4 cup of sugar together with 1-2 Tbs. of water. Add 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. Salt when nuts are ALMOST done.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. Counter-top or hand mixer

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Double the dressing & make the night before.
Spray wax paper with Pam