Jenntee Profile - (14325547)

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Recipe Reviews 1 review
Roquefort Pear Salad
Made for thanksgiving used gorgonzola instead doubled the dressing because I made for 8 people. Leaf lettuce was not available used romaine worked fine. Used purple onion instead of green sliced very thin, added pancetta cubes cooked until crispy. Did not have pecans used walnuts and everyone loved the sugar coating on it. Dressing is amazing with the salad. I plated it individually and when I cleared the plates all were empty! Highly recommend this recipe would make it again. I used dijon mustard for the dressing added more garlic we love it key is good quality olive oil and make the dressing the night before and shake well before serving - left at room temp. I plated the salad on ice cold plates and served the dressing on the side. When I cleared the plates ALL plates were empty. I cut the avocados and pears 2 hours before I plated it and none of it turned that ugly brown color. Not sure if you can do it earlier, did not want to take a chance. Very easy to make and taste amazing!

1 user found this review helpful
Reviewed On: Nov. 26, 2012
Cooks I Like view all 1 cooks I like
Cooking Level: Professional
About me: I received my culinary degree from Paul Smith's… MORE

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