This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Spicy Kung Wow Chicken See how to make a simple stir-fry based on spicy Kung Pao chicken. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Black Bean and Couscous Salad
Green Salad with Cranberry Vinaigrette
Spinach and Orzo Salad
Roasted Vegetables
Pork Chops with Fresh Tomato, Onion, Garlic, and Feta
more »
Top Related Articles
Fall and Winter Salads
Prepared Mustards
A Pear Primer
Five Steps to Perfect Pasta Salad
Perfect Potato Salad
Fruit Salad Fun
7 Easy Pasta Salad Recipes
British Columbia Wine Country: Fraser Valley
Perfect Pasta Salad
Salad Dressings
Related Collections
Super Foods - Pears
Fall - Fresh Pears
Fresh Pears
Leaf Lettuce
Mustard

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Roquefort Pear Salad

By: Michelle Krzmarzick

"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."

Rate/Review | Read Reviews (1,015)

Prep Time:
20 Min

Cook Time:
10 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 Servings

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
1 1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

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. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.