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.
|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|
|1/3 cup||olive oil|
|3 tablespoons||red wine vinegar|
|1 1/2 teaspoons||white sugar|
|1 1/2 teaspoons||prepared mustard|
|1 clove||garlic, chopped|
|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.