Cookbook
Roquefort Pear Salad 
Roquefort Pear Salad
When I made this, I substituted FETA for the Roquefort, and very possibly, my vegan "feta", made from tofu. It is a fabulous salad; I recommend it highly! -LuAnn
"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."
PREP TIME 20 Min COOK TIME 10 Min READY IN 30 Min
Ingredients:
1 head leaf lettuce, torn into bite-size pieces
3 medium pears - peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 medium avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 Tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste
Instructions:
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.
Source: Allrecipes.com; Posted by LuAnn.
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