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."
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/3 cup olive oil
- 1/4 cup white sugar
- 1 clove garlic chopped
- 3 tablespoons red wine vinegar
- fresh ground black pepper to taste
- 1/2 cup pecans
- 1 avocado - peeled pitted and diced
- 1 1/2 teaspoons prepared mustard
- 1/2 cup thinly sliced green onions
- 1 1/2 teaspoons white sugar
- 1 head leaf lettuce torn into bite-size pieces
- 3 pears - peeled cored and chopped
- 5 ounces roquefort cheese crumbled
- Carbohydrate 10.8021906098493 g
- Cholesterol 21.262142325 mg
- Fat 16.9906662268269 g
- Fiber 1.97873263551047 g
- Protein 7.05972377197277 g
- Saturated Fat 5.54846914106401 g
- Serving Size 1 1 Serving (120g)
- Sodium 475.455989440694 mg
- Sugar 8.82345797433879 g
- Trans Fat 0.797737841193768 g
- Calories 217 calories
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.
