Roquefort Pear Salad
Original Recipe
Yield 6 Servings
Ingredients
• 1 head leaf lettuce, torn into bite-size pieces (I used baby greens)
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions (I omitted this time, but have added other times)
• ½ cup craisins
• 1/4 cup white sugar
• 1/2 cup pecans
Dressing
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar (I used raspberry vinegar)
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped (I use powdered garlic)
• 1/2 teaspoon salt
• fresh ground black pepper to taste
Directions
1. (I don’t caramelize my pecans, I use them raw, so I omit this step) 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.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, craisins, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Nutritional Information
Amount
Per Serving Calories: 426 | Total Fat: 31.6g | Cholesterol: 21mg
