The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Aug. 18, 2009
How about one more stellar review? :D
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Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 18, 2009
Make using pecans or walnuts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Cooking Level: Intermediate

Home Town: Denver, Colorado, USA
Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 12, 2009
Fantastic! Ingredients are a little expensive, but it's a great treat.
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Cooking Level: Intermediate

Home Town: Fresno, California, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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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Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 15, 2009
Oh so fantastic!!! A big hit!
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Cooking Level: Intermediate

Living In: Lyons, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 13, 2009
Excellent salad. Regarding carmelizing the pecans, I tried it both ways, with and without adding water to the sugar. If you add water, the sugar becomes dry and tasteless, but the pecans are separate and remain soft. If you carmelize the sugar first, meaning melting it over high heat until it becomes amber-colored, then add the pecans and immediately pour out onto waxed paper and separate the pecans, you get declicious, crunchy candies instead of dry, flakey mush.
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Cooking Level: Expert

Home Town: Havre, Montana, USA
Living In: Sunnyside, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 9, 2009
very good and pretty easy to make
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Home Town: Satellite Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 6, 2009
Huge hit. Everyone absolutely loved this. I used red onions because I prefer them, but other than that did not change a thing. I will definately make this again. The avocado is great in this.
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Palm Springs, California, USA

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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. 27, 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.
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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. 22, 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
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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