Roquefort Pear Salad
"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."
Submitted by: Michelle Krzmarzick
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 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.
Servings Per Recipe: 6 Amount Per Serving Calories: 29 Total Fat: 32.1g
Cholesterol: 21mg Sodium: 44mg Total Carbohydrates: 32.7g Dietary Fiber:
6.3g Protein: 7.9g
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