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Roquefort Pear Salad

Roquefort Pear Salad

This pear salad is the best salad I've ever eaten! It's tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. A drizzle of mustard vinaigrette pulls it all together. Perfect in the fall or for the holidays.

Calories
282
Carbohydrates
21g
Protein
8g
Potassium
627mg
Fiber
10g
Sugar
13g

Ingredients

Caramelized Pecans:

  • ½ cup pecans

  • ¼ cup white sugar

Mustard Vinaigrette:

  • ⅓ cup olive oil

  • 3 tablespoons red wine vinegar

  • 1 ½ teaspoons white sugar

  • 1 ½ teaspoons prepared mustard

  • 1 clove garlic, chopped

  • ½ teaspoon salt

  • fresh ground black pepper to taste

Salad:

  • 1 head green leaf lettuce, torn into bite-sized pieces

  • 3 medium pears - peeled, cored and chopped

  • 5 ounces Roquefort cheese, crumbled

  • 1 medium avocado - peeled, pitted, and diced

  • ½ cup thinly sliced green onions

Direction

  1. Gather all ingredients.

  2. To make the candied pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.

  3. Carefully transfer nuts onto a sheet of waxed paper to cool.

  4. While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.

  5. To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.

  6. Break cooled pecans into pieces and sprinkle over salad.

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