Roquefort Pear Salad Recipe

Guy Awford | Flickr.com

Pears, pecans, avocado, and Roquefort cheese create an interesting combo and a delicious salad.

How To Make Roquefort Pear Salad

Pears, pecans, avocado, and Roquefort cheese create an interesting combo and a delicious salad.

  • 1 head lettuce leaf (torn into bite-size pieces)
  • 3 pears (peeled, cored, and chopped)
  • 5 oz Roquefort (crumbled)
  • 1 avocado (peeled, pitted, and diced)
  • ½ cup green onions (thinly sliced )
  • ¼ cup white sugar
  • ½ cup pecans
  • ⅓ cup olive oil
  • 3 tbsp red wine vinegar
  • 1 ½ tsp white sugar
  • 1 ½ tsp prepared mustard
  • 1 clove garlic (chopped)
  • ½ tsp salt
  • fresh ground black pepper (to taste)
  1. In a skillet over medium heat, stir the ¼ cup of sugar together with the pecans.

  2. Continue stirring gently until sugar has melted and caramelized the pecans.
  3. Carefully transfer nuts onto waxed paper.
  4. Allow to cool, and break into pieces.
  5. For the dressing, blend oil, vinegar, 1 ½ teaspoon of sugar, mustard, chopped garlic, salt, and pepper.

  6. In a large serving bowl, layer lettuce, pears, Roquefort cheese, avocado, and green onions.

  7. Pour dressing over salad, sprinkle with pecans, and serve.

How To Make Roquefort Pear Salad

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Pears, pecans, avocado, and Roquefort cheese create an interesting combo and a delicious salad.

Preparation: 25 mins
Cooking: 10 mins
Total: 50 mins
Serves:

Ingredients

  • 1 head lettuce leaf torn into bite-size pieces
  • 3 pears peeled, cored, and chopped
  • 5 oz Roquefort crumbled
  • 1 avocado peeled, pitted, and diced
  • ½ cup green onions thinly sliced
  • ¼ cup white sugar
  • ½ cup pecans
  • cup olive oil
  • 3 tbsp red wine vinegar
  • 1 ½ tsp white sugar
  • 1 ½ tsp prepared mustard
  • 1 clove garlic chopped
  • ½ tsp salt
  • fresh ground black pepper to taste

Instructions

  1. In a skillet over medium heat, stir the ¼ cup of sugar together with the pecans.

  2. Continue stirring gently until sugar has melted and caramelized the pecans.
  3. Carefully transfer nuts onto waxed paper.
  4. Allow to cool, and break into pieces.
  5. For the dressing, blend oil, vinegar, 1 ½ teaspoon of sugar, mustard, chopped garlic, salt, and pepper.

  6. In a large serving bowl, layer lettuce, pears, Roquefort cheese, avocado, and green onions.

  7. Pour dressing over salad, sprinkle with pecans, and serve.

Nutrition

  • Calcium: 180mg
  • Calories: 397kcal
  • Carbohydrates: 28g
  • Cholesterol: 21mg
  • Fat: 30g
  • Fiber: 6g
  • Iron: 1mg
  • Potassium: 344mg
  • Protein: 7g
  • Saturated Fat: 7g
  • Sodium: 606mg
  • Sugar: 19g
  • Vitamin A: 414IU
  • Vitamin C: 9mg
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