Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins
INGREDIENTS
1head leaf lettuce, torn into bite-size pieces
3pears - peeled, cored and chopped
5ounces Roquefort cheese, crumbled
1avocado - peeled, pitted, and diced
½cup thinly sliced green onions
¼cup white sugar
½cup pecans
⅓cup olive oil
3tablespoons red wine vinegar
1 ½teaspoons white sugar
1 ½teaspoons prepared mustard
1clove garlic, chopped
½teaspoon salt
fresh ground black pepper to taste
DIRECTIONS
1
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, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
Ingredients
INGREDIENTS
1head leaf lettuce, torn into bite-size pieces
3pears - peeled, cored and chopped
5ounces Roquefort cheese, crumbled
1avocado - peeled, pitted, and diced
½cup thinly sliced green onions
¼cup white sugar
½cup pecans
⅓cup olive oil
3tablespoons red wine vinegar
1 ½teaspoons white sugar
1 ½teaspoons prepared mustard
1clove garlic, chopped
½teaspoon salt
fresh ground black pepper to taste
Directions
DIRECTIONS
1
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, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.