Reviewed: Oct. 1, 2009

This salad is excellent. Go mild with the blue cheese if you put too much it takes away from all the other wonderful flavors! I substituted toasted slivered almonds and sweetened cranberries for candied pecans because I didn't have any pecans. Loved the taste!

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jenbrown

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Reviewed: Sep. 26, 2009

Variations work wonderfully! I've tried it just like it is written and with several changes. Both ways it turns out incredible! Chedder cheese, apple-pears, regular toasted pecans, or your favorite lettuce. YUM!

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Cindy

Cooking Level: Expert

Home Town: Yorklyn, Delaware, USA

Living In: Smyrna, Delaware, USA

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Reviewed: Sep. 26, 2009

I make this salad everytime I go somewhere or have groups of people over. It's fantastic. I use balsamic instead of red wine vinegar (because I always forget to buy red wine vinegar) and it still turns out fabulous. I add extra avocado because it's a nice contrast to the crunchy pear. Great for any occasion!

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cook02

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Reviewed: Sep. 26, 2009

this salad had all my favorite flavors. no way I wouldn't like it!

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sugarandspite

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Reviewed: Sep. 24, 2009

Fabulous recipe! Definitely one of the best I've tried on the site. I substituted walnuts for pecans and figs for pears because I didn't have either and it still tasted super. I would follow the advice of one of the other reviewers and add water to the sugar for the caramelised nuts.

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ruagirl

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Reviewed: Sep. 17, 2009

Bought candied pecans instead of making my own as a short cut. Otherwise this was a great mix of flavors. I served it with pumpkin alfredo pasta for a delightful fall dish.

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LMF443

Cooking Level: Intermediate

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Reviewed: Sep. 7, 2009

I started to make my typical salad and then decided to make this, so I had some mushrooms, tomatoes, and onion slices already in my salad. I then added the avocado, pears, chopped candied pecans, and blue cheese. I topped with the dressing. All I can say is "WOW!" The flavor combos here are amazing. The pecans with the pears creates a totally different flavor than the avocado and blue cheese (what a great combo) so every bite is different. If you like strong flavors this is the salad for you. If you like subtle flavors I doubt you would like this much. Thank you so much, I look forward to making this at Thanksgiving (the dressing would be great with an apple style salad as well I think.) This is just fantastic!

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Maegan

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Reviewed: Sep. 5, 2009

My sister brought this recipe for christmas and I've been making it ever since. My friends ask me to bring it to every function. I keep the cheese to the side and offer feta and blue for those people who are a little picky with their cheeses.

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Nikoplus2

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Reviewed: Aug. 29, 2009

Delicious salad. I quadrupled the recipe for a 60th birthday and everyone was asking for the recipe. The blue cheese partially melts to make the dressing creamy. And the candied pecans are a must!

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RAM

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Reviewed: Aug. 24, 2009

I make variations on this all the time: apple for pear, bleu or goat cheese for Roquefort, walnuts for pecans, etc. Tangy fruit, sweet crunchy nuts and tart cheese are a winning combination. The dressing is awesome.

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Christy

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Aug. 18, 2009

How about one more stellar review? :D

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Aug. 18, 2009

Make using pecans or walnuts.

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Dawn Marie

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Reviewed: Aug. 13, 2009

I've made this several times and have gotten rave reviews each time. It's even becoming legendary. Sometimes I omit the avocado and drop a pinch of thyme into the dressing. It's delicious both ways.

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timujin

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 12, 2009

Fantastic! Ingredients are a little expensive, but it's a great treat.

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CatherineO

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: New York, New York, USA

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Reviewed: Aug. 12, 2009

This has become a family favourite!! The dressing is wonderful with a nice garlicy tang to it. Works fine with any blue cheese, I use stilton most often. Also, I don't use avocado all the time and still tastes great.

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Jen

Cooking Level: Intermediate

Living In: Waterloo, Ontario, Canada

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Reviewed: Aug. 11, 2009

Great salad! I already made it twice! The second time I used Blue Danish cheese instead of Roquefort, as it is a little milder, and walnuts instead of pecans. It goes very well with the recipe "Curried pear soup"(the video) on this website, and with French baguette. Yummy!!

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Elenchen

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Reviewed: Aug. 6, 2009

Delicions...a great pairing of ingredients. The candied pecans are delicious, but I made it without them last night and that was delicious too! can't go wrong!!!

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natnat

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Reviewed: Jul. 29, 2009

One of my favorite salads. This goes very well with pork and duck, and if you want to serve it with a wine it goes marvelously with a sweet Washington Riesling or an Auslese Riesling. This salad is alway a hit.

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Chef Nieves

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Reviewed: Jul. 17, 2009

Loved this recipe!! I followed the directions and ingredients to a tee, however did not use the wax paper for the toasted pecans. This just doesn't make any sense. Think about it hot sugar and nuts on a waxy paper. Otherwise, everything was perfect and will definitely make again.

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