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.
Ingredients
- pecans: 0.5 cup
- white sugar: 0.25 cup
- olive oil: 0.33333 cup
- red wine vinegar: 3 Tbsp
- ½ teaspoons white sugar: 1 piece
- ½ teaspoons prepared mustard: 1 piece
- clove garlic: 1 piece (chopped)
- salt: 0.5 tsp
- ground black pepper: (to taste, fresh)
- head green leaf lettuce, torn into bite-sized pieces: 1 piece
- medium pears: 3 piece (chopped)
- ounces Roquefort cheese, crumbled: 5 piece
- medium avocado - peeled, pitted, and: 1 piece (diced)
- green onions: 0.5 cup (thinly sliced)
Metric Conversion
Stages of cooking
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Gather all ingredients. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Carefully transfer nuts onto a sheet of waxed paper to cool. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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Break cooled pecans into pieces and sprinkle over salad. Dotdash Meredith Food Studios
