The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 27, 2008
If I was served this salad at an upscale restaurant I would gladly part with whatever the cost. I would also return just for this dish. I didn't change or add anything, although I used a suggestion from another reviewer to add about 1 1/2 Tbsp. water to the pecans and sugar as they cooked. It made sense that the pecans would be more evenly crusted by the sugar with this tip. I kept the crumbled roquefort separate so those who don't care for it could leave it out--but it adds an incredible flavour and texture. After enjoying a serving we were lustfully eyeing each other and the remaining salad. I have already purchased ingredients for a repeat this evening. This is one of those "shout it from the rooftops" food experiences!
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 25, 2008
This is the best salad recipe ever! I used red onion because I did not have any spring onions, however it still tasted great! I wouldn't change a thing. Great salad for the holidays!
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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: Oct. 23, 2008
a perfect salad! we didn't bother with the avocado or carmelizing the pecans. used bosc pears. the mustard dressing added a wonderfully sweet yet balanced flavor. this is the epitome of autumn. served with roasted butternut squash soup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Photo by sanzoe
Reviewed: Oct. 21, 2008
We liked the combinations of this salad a lot. The dressing was not a favorite for all of us but I liked it. I will make this again but maybe testing it out with another dressing.
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Photo by sanzoe

Cooking Level: Intermediate

Living In: Minnetonka, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 20, 2008
This was realy good!! I did make a few changes...I used some Gorgonzola cheese (what I had on hand) and some feta as well, red onions, and Dijon mustard. Will make again for sure!! Thanks for the recipe!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 20, 2008
SO GOOD! I couldn't stop eating the pecans when they were done. I had to use red onion rather than green but cut it paper thin. The dressing was good but a little too tart for us. I used gorgonzola rather than Roquefort as that is what I had on hand. I will make again but maybe with a little less vinegar. Thanks!
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Photo by MATTSBELLY

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 19, 2008
Very very good. I loved the pecans and pear combo. Wasn't as impressed with the dressing. Didn't stop me from eating a huge bowl though!
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Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA
Living In: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 19, 2008
This was a very good salad. The dressing was so good. I followed the recipe exactly
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Cooking Level: Intermediate

Home Town: Hamden, Connecticut, USA
Living In: Providence, Rhode Island, 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: Oct. 18, 2008
Yum! I used less mustard in the dressing. Used gorgonzola and walnuts and that worked well together. This recipe sure is different but worth the try.
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Photo by SPEARL20

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 15, 2008
Delicious as I knew it would be....used thin sliced red onion instead of green, and plain chopped pecans instead of the candied since I didnt have any....wonderful flavors!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 15, 2008
Good. I especially liked the avocado. Next time I may try with feta cheese instead as I am still not sold on being a blue cheese fan.
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J
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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: Oct. 14, 2008
Great recipe! Substituted goat cheese for Roquefort.
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Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Photo by Gracey
Reviewed: Oct. 14, 2008
This recipe is worth 10 stars! The average cook may be a little intimidated by the diversity of ingredients and how well they will combine, but the salad is divine! Every ingredient keeps its own distinct flavour, and yet the result is greatly balanced! I followed the recipe, apart from using pecans (not available)-substituted them with almonds. TRY IT NOW! A hint: Leave nothing out - everything is important!
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Cooking Level: Expert

Home Town: Heraklion, Crete, Greece

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

Living In: Saint Louis, Missouri, 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: 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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Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Photo by Cookie's Mom

Cooking Level: Intermediate

Home Town: San Ramon, California, USA
Living In: Plano, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Photo by crazycatlady

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.86 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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