This is a marvelous, luscious salad with a combination of strong flavors to appeal to an adult palate. I made the salad for just my husband and myself, but I will certainly want to show-off with it the next time we have guests. The strong flavors from the roquefort, vinegar, the mustard, and pears (or apples) sparkle together and they are accentuated by the carmelized pecans. Then, the creamy texture of the Roquefort and the avocado contrast with the crunchiness of the pears and pecans. I made a few modifications to the recipe. I substituted Granny Smith Apples for the pears because I could not find ripe pears and did not want to have to wait for pears to ripen. I liked the addition of the winey, cruchy apples, but I am anxious to try pears next time. I used three avocados instead of only one. The extra avocados add a mellow flavor that contrasts with the other strong, sharp flavors. I will certainly use it repeatedly. Just a hint: people who like this recipe should also try the "Spinach and Goat Cheese Salad with Beetroot Vineigrette" recipe that can be found on this site. It has somewhat similar combination of strong flavors set against the sweetness of carmelized nuts.

Reviewed On: May 26, 2009

This is the best apple pie I ever had. I made it for a family Thanksgiving get- together and everyone loved it. I brushed the bottom of the pie shell and the top of the lattice with egg whites. I also deleted half of the cinnamon and all of the white sugar so that those flavors would not compete with the tangy taste of the apples.

Reviewed On: Jan. 19, 2009

Wow! This recipe juxtaposes the strong flavors of beets, vinegar, and goat cheese with the creamy texture of the goat cheese and the crunch of walnuts and adds the sparkle of the caramelized sugar. It was a treat. I sprayed that walnuts with a cooking spray to help the sugar stick to them. I added a little beet juice to thin the dressing.

Reviewed On: Jan. 19, 2009