Roquefort Pear Salad

Fresh parsley, hard boiled eggs, cucumber, pepper, salt, small.

Recipe Summary 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.

Ingredients | Boiled Egg Salad Recipes

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

½ cup thinly sliced green onions

¼ cup white sugar

½ cup pecans

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

Directions

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.

Info | Boiled Egg Salad Recipes

prep: 20 mins cook: 10 mins total: 30 mins Servings: 6 Yield: 6 Servings

TAG : Roquefort Pear Salad

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