The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 30, 2009
Amazing!! Used cashews instead of pecans due to allergy and it was delicious!!Had a mixed baby spinach salad with lettuce. Definitely use a soft pear.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 30, 2009
We made this salad for a party and everyone loved it, even people who do not like mustard. I made a few alterations: red wine vinaigrette instead of oil and vinegar, apples instead of pears, dijon mustard instead of yellow mustard, and I tripled the avocados.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 25, 2009
I LOVE this salad. Perfect balance of sweet and tangy. I use spring mix salad and Balsamic vinegar instead, and love the flavor. I made this for a staff luncheon and also Easter brunch and although there were a few who turned their nose up to it because of the blue cheese, but that just left more for the rest of us! I prefer to toss the ingredients together and add the dressing just before serving, so that it is fresh and the dressing doesn't make anything soggy.
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Home Town: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 23, 2009
I can't wait to make this again. Followed the recipe exactly with the exception of using red onions instead of green. Loved all of the different flavors and textures!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 15, 2009
This salad got rave reviews when I made it. Even the people who don't like blue cheese liked it. I used bosc pears and dijon mustard to make it. I followed others' suggestions and added a little water to the pecans and I also doubled the dressing. Definitely follow the post's instructions to use WAX PAPER to cool the pecans. Some people complained about the sugar consistency and I believe this is why. I used aluminum foil the first time and they came out too "candied", not carmelized. I will definately be making this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 15, 2009
Try this simple change to make this great salad even more interesting and delicious: Omit the avocado and onion and add 1/2 cup halved seedless red grapes. Awesome!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 10, 2009
A wonderful blend of sweet tastes and crunchy yet creamy textures. The avocado was subtle but it made the salad so enjoyable! I always throw this salad together when trying to impress a loved one. Highly recommended!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 9, 2009
This salad was positively amazing! I don't think I've ever tasted something so full of different flavors before. The pears with the bleu cheese was my favorite part. The avocado was an excellent touch as well. Great stuff!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 5, 2009
What a salad! The flavors are fabulous! And it's easy to make; however I had trouble with the pecans following the directions given. Second time around, I placed sugar in a skillet and let it liquify before tossing in the nuts. Perfect! Also, the waxed paper didn't work for me; I simply placed nuts on a plate (separating immediately) and let cool. Will make again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: jun. 4, 2009
Outstanding! Used Bosc pears and left out the avocado. Granddaughter could not stop eating it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 26, 2009
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 25, 2009
This salad is wonderful. I love the recommendation to make extra pecans, and throw some salt on them right before they're done. It's perfect. Salad is usually a fresh and decent supporting actor in a meal, but never the star. THIS salad gets Oscar for best lead.
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Living In: Davenport, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 15, 2009
I reviewed this recipe 3 years ago and it is still one of the best salad recipes out there. It always gets requests and compliments. I like to add a bit more sugar to my dressing however and find that blue cheese works just as well. Around the holidays, I like to add dried cranberries for color. This is a keeper.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 15, 2009
I never would have thought these ingredients would work together, but they did, and it was wonderful! My whole family loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
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Reviewed: may 8, 2009
The execution of flavors in this salad is nigh on perfect. The candied pecans against the tangy, creamy cheese. The lightly seasoned vinaigrette. Well done. That said, the process for making the pecans is just whack. Do not, and I repeat DO NOT, place those molten hot sugared nuts on waxed paper. I had a very bad moment when I realized they had superglued themselves to it immediately, and had to salvage them with a sharp knife (scrapping off bits of waxed paper). Also. I do NOT recommend just tossing nuts and sugar in a saucepan all willy-nilly. This created white sugar-blobs that would not melt. Adding water helped; however, refrain from adding cold water to hot sugar. (Results in candy shrapnel, trust me.) The nuts also ended up tough and overcooked. In the future, and as a suggestion to those wishing to try this recipe; toast your pecans beforehand and melt the sugar alone. Once the sugar is liquid and a golden color, add nuts, coat quickly, and remove to -parchment- paper. Thanks for a light, different salad.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 7, 2009
This salad was amazing! Not difficult to do and everyone at the dinner party loved it! It is the perfect blend!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 4, 2009
one of my favorite salads, it is soo good.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 4, 2009
Everyone loved this salad. I thought the carmelized pecans were too sugary & hard, so I just use toasted or plain if I'm short on time. I agree that the amount of dressing should be doubled. I like to have it on hand. It's yummy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 4, 2009
Absolutely delicious! Loved this salad! Used bosc pears, and they were the perfect consistency and taste! All the flavors in the salad compliment each other perfectly!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: may 1, 2009
This salad is very yummy! I make it for lunch and bring it to work. My co-workers always ask where I got it and are amazed when I say I made it. The flavors together are amazing.
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