Ingredients
The following ingredients have 3 Servings
- 1 head leaf lettuce or romaine, torn into bite-size pieces (or use a spring mix)
- 3 pears, cored and chopped (you can leave the peel on or off)
- 5 ounces Roquefort cheese, crumbled (blue cheese) ((Gorgonzola or feta can be used too))
- 1 avocado - peeled, pitted, and diced
- 1/2 cup thinly sliced green onions
- 1/4 cup white sugar
- 1/2 cup pecans
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared Dijon mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- fresh ground black pepper to taste
Instruction
- In a skillet over medium heat, start melting the 1/4 cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
- For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Right before serving, pour dressing over salad, and sprinkle with pecans.
