Reviewed: Jun. 4, 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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mczooley

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Reviewed: Jun. 2, 2009

Outstanding! Used Bosc pears and left out the avocado. Granddaughter could not stop eating it.

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Irma

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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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JanE

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Reviewed: May 22, 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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RadishBeth

Living In: Davenport, Iowa, USA

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Reviewed: May 12, 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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Kathy

Cooking Level: Expert

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Reviewed: May 11, 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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iluvfargo

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Reviewed: May 7, 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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Nobody'sGirl

Cooking Level: Beginning

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Reviewed: May 6, 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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Rachel

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Reviewed: May 4, 2009

one of my favorite salads, it is soo good.

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jkowal

Cooking Level: Intermediate

Living In: Chilliwack, British Columbia, Canada

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Reviewed: May 3, 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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cookininco

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Reviewed: May 2, 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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VeggieMommy

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Reviewed: Apr. 27, 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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Jenny

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Reviewed: Apr. 26, 2009

OMG! Follow the directions exactly and you will be rewarded! Delicious!

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SHERRYBERRY1

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Reviewed: Apr. 20, 2009

This salad is fantastic. Great flavors! I did cheat and bought some candied pecans...only because I didn't have time to make my own. Definitely a keeper!! thanks :)

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GILLY-BEAN

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Reviewed: Apr. 17, 2009

I make this salad all the time now! Very easy and very good; just make sure you use fresh, perfectly ripe pears. I also switch up which blue cheese I use (Danish blue, gorgonzola, etc) depending on what I have on hand.

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slwilliams1

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Apr. 9, 2009

Yummy salad. After reading the reviews, I doubled the dressing recipe and used most of it. Used Bosc pears (sweeter), dijon mustard and bleu cheese. When cooking pecans, be patient. Keep heat down or they will burn. Sugar takes a little time to melt and carmelize. Light, interesting flavors and textures. Great salad for a dinner party. Prepare all the elements ahead of time and keep them separate. When ready, layer as directed and serve.

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Snanno

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 8, 2009

Made this with feta because I'm not a big blue cheese fan, other than that stayed true to the recipe. Found it tricky to get the nuts evenly coated with no hard chunks sticking to them- might have to work on my technique. I brought this salad to a dinner with several guests and everyone asked for the recipe. Definitely a keeper!

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Carrie J.

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Reviewed: Apr. 5, 2009

Excellent salad!!!! My sister made this last night and it was delicious. I made it again today but had to modify it slightly based on what I had in the house (apples and almonds) but it still was delicious. I plan on making this quite often.

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JCRMCARTHUR

Cooking Level: Intermediate

Home Town: Mount Sinai, New York, USA

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Reviewed: Mar. 31, 2009

The only way my husband will eat salad is with this recipe! Everyone that I have made it for absolutely loves it.

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geckofur

Cooking Level: Expert

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Reviewed: Mar. 28, 2009

I made this for my Bible study group and everyone raved! I used Romaine and mixed greens instead of head lettuce, and I used walnuts instead of pecans. Since the toppings tend to be heavy, be sure to have enough greens to support the rest. This would easily make a meal on its own, it's so filling and delicious!

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