Ingredients: |
Ingredients: 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 (NOT balsamic)
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
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Directions: |
Directions:DIRECTIONS:
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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.
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For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
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In a large serving bowl, mix lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.
BIGGEST CRUCIAL TIP: To properly caramelize your pecans, add 1-2 Tbsp. water to the pecans and sugar. This helps melt the sugar evenly over the pecans. If you do not add the water, the sugar may burn, or you will end up with rock hard sugar pieces that will break your teeth! Enjoy, if a salad can be considered phenomenal, this is it!
If making the pecans yourself, you can probably find candied pecans at the grocery store.
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This recipe for Roquefort Pear Salad is from