Reviewed: Oct. 13, 2008

This salad is terrific. There were the most complex awesome flavor combination's coming out. The only change i made was instead of plain yellow mustard i used spicy brown...was awesome. Will be making again and again!

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Pagelit

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Oct. 11, 2008

this is the BEST salad i have ever had, perhaps the best recipe i have tried on this site! i used almonds in place of pecans. delicious.

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tahoegirl

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Oct. 11, 2008

I've made this salad several times and receive compliments every time I make it. I've used blue cheese, Roquefort, and Gorgonzola, but have found Gorgonzola to be the best. Follow the rest or the recipe to the "T" and it is D-E-L-I-C-I-O-U-S!

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Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA

Living In: Plano, Texas, USA

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Reviewed: Oct. 9, 2008

This is BEYOND good! I have made this for lunch the past two days in a row and plan on having it again tomorrow. I did not have any avocado and although I love it, I did not miss it with all of the wonderful flavors going on. My only additions were to toss in some fresh baby spinach and craisins. Thanks for sharing this fantastic salad recipe!!!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

This salad was amazing! I made it with apples once since pears weren't available and it was fine. My family, who usually aren't salad people, ate every bit of it. It was actually way better than the main course I served!! And its so easy to make too. Wait until the last minute for the dressing or it will wilt, at least that's what happened the first time to me.

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FUZYPAWS

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Reviewed: Oct. 9, 2008

I added prisciutto to this salad and it was amazing! I highly recommend doing so. A quarter of a pound, thinly sliced made three salads. I kept the ingredients in the dressing the same but change the proportions.....more vinegar and less oil to taste. I probably had 1/2 cup of vinegar with 1/3 cup oil by the end of it and 3 t of dijon mustard. I kept wondering if craisins would be good in it and might try that next time!

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HLyn76

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Reviewed: Oct. 6, 2008

I've made this many times. It's a favorite to take to parties because people always love it. I sometimes leave out the avocado but it does lend a nice texture. I also add craisins sometimes.

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SweetBasil

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Reviewed: Oct. 6, 2008

Very good, I love any salad with nuts and fruit. I use blue cheese in place of the roquefort and also added almonds along with the pecans.

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prell2k4

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Sterling, Virginia, USA

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Reviewed: Oct. 5, 2008

Yum! This is my new favorite salad. I omitted the avacado and doubled everything in the dressing except for the oil and salt. Everyone loved it. Thanks so much for sharing this great recipe!

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Cook4U

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

This was so good that I've made it multiple times, one change was that I used bagged lettuce as it is dry, when I used fresh lettuce I didn't dry it enough and the salad was soggy.

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UK Chef

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Reviewed: Oct. 2, 2008

Great salad. Will definately make again!

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Darla

Cooking Level: Expert

Home Town: Pattersonville, New York, USA

Living In: Hartfield, Virginia, USA

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Reviewed: Oct. 1, 2008

This is delicious, a definite winning flavor combination! The recipe is a bit big, so I don't add the dressing to the whole thing...that way I can have leftovers that aren't soggy the next day for lunch. I am reminded how much I love pears and cheese! I will be making this again soon.

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Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 1, 2008

WOW! I am in love w/this salad. It's awesome. I made a few changes, per personal taste: swapped toasted hazelnuts for the pecans and left out the avocados. I also subbed gorgonzola for roquefort due to lack of availability. I followed the dressing to a "T" (even measuring stuff!). I can't say enough about this salad; it just works. This is def my new "go-to" company salad! Even Mr. LTH, who is a die hard ranch on my salad man, ate & enjoyed this salad. Thanks for a fabulous recipe!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2008

It is no surprise to me that this receipe is as highly rated and reviewed as it is. I found it while searching for something similar to a salad I had at a wedding and I'm glad I gave it a shot. This salad changed my life. Every flavor in it was perfect... the avacado and cheese added a delicious thick creamy flavor, the dressing was bold and contrasting and the pears and pecans were sweet and crunchy. It was perfect from start to finished and I was disappointed to see that my family finished it off without much room for seconds. I used Gorgonzola instead of blue cheese, and if I were going to make it again I would double the amount of candied pecans.. but beyond that, Absolute perfection.

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C. Quick

Cooking Level: Beginning

Home Town: Hopkins, Minnesota, USA

Living In: Minnetonka, Minnesota, USA

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Reviewed: Sep. 24, 2008

This is my favorite salad, so, so good!!! I prefer using gorgonzola, I prefer the taste over Roquefort. Even my little girl likes this!

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maddysmom

Cooking Level: Intermediate

Home Town: Pleasant Prairie, Wisconsin, USA

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Reviewed: Sep. 23, 2008

Thank you for the recipe. Can't get enough of this salad.

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Love2Cook2008

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Reviewed: Sep. 21, 2008

The best salad I've ever had. I used chopped apple instead of pears.

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EVANSMOM

Cooking Level: Expert

Home Town: Pinckney, Michigan, USA

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Reviewed: Sep. 20, 2008

tons o compliments every time i make it. a staple!

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annabanana57

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Reviewed: Sep. 18, 2008

This is my family's favorite salad. The flavor combinations are the best!

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djorgy

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

Living In: Edina, Minnesota, USA

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Reviewed: Sep. 18, 2008

A very sophisticated salad for a very sophisticated palate. The dressing was simple and a perfect complement for the complex flavors of the salad itself. Thanks for sharing.

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