Rachel's Favorite Roquefort, Pear, and Pecan Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 head(s) leaf lettuce torn into bite size pieces |
3 whole(s) pears peeled, cored, and chopped |
5 ounce(s) roquefort cheese crumbled |
1 whole(s) avocado peeled, pitted and diced |
1/2 cup(s) green onions thinly sliced |
1/4 cup(s) white sugar |
1/2 cup(s) pecans |
1/3 cup(s) olive oil |
3 tablespoon(s) red wine vinegar |
1 1/2 teaspoon(s) white sugar |
1 1/2 teaspoon(s) prepared mustard |
1 clove(s) garlic chopped |
1/2 teaspoon(s) salt |
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.
4. ** This is the original recipe. I have found that the pecans stick to the wax paper, so I don't do this. I just put the pecans in a glass bowl to cool so I don't have to contend with picking off little scraps of melted wax paper...
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