This pear and Roquefort salad is the best salad I’ve ever eaten — I make it all the time! It’s tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. A drizzle of the mustard vinaigrette pulls it all together.
Prep Time::25 mins
Cook Time::10 mins
Total Time::35 mins
Servings::6
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
Directions
Gather all ingredients.
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Make the 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.
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Carefully transfer nuts onto a sheet of waxed paper to cool.
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While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
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Make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
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Break cooled pecans into pieces and sprinkle over salad.
Dotdash Meredith Food Studios