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.”
Roquefort is a sheep milk cheese from the south of France, and together with Bleu d’Auvergne, Danablu, Stilton, and Gorgonzola are one of the world’s best known blue cheeses.
As a matter of fact, The pear tree and shrub are a species of genus Pyrus, in the family Rosaceae, bearing the pomaceous fruit of the same name.
Several species of pear are valued for their edible fruit and juices while others are cultivated as trees.
Roquefort Pear Salad
Ingredients:
1 head leaf lettuce, torn into bite-size pieces
3 pears – peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 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
fresh ground black pepper to taste
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
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.
Then, Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
Then, For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
Lastly, In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
