- SALAD:
- ½ cup pecans
- ¼ cup sugar
- 1 head lettuce, torn
- 3 pears, peeled, cored, and chopped
- 5 ounces roquefort cheese, crumbled
- 1 avocado, peeled, pitted, and diced
- ½ cup green onions, thinly sliced
- DRESSING:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-½ teaspoon white sugar
- 1-½ teaspoon prepared mustard
- 1 clove garlic, chopped
- ½ teaspoon salt
- black pepper, freshly ground
ingredients
directions
1. 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. |
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. |
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. |
Categories
Salads, Side Dish, Vegetables
