This Roquefort Pear Salad is one of my favorite salads! It full of pears, avocados, blue cheese, and a tasty vinaigrette.
The only fruit more temperamental than an avocado might be a pear. You have to wait and wait until they’re perfectly ripe and then you have to eat it immediately or it’s too late. I will say that if you do have the patience to wait, pears can be one of the most amazing fruits on earth. This salad has Roquefort – a type of blue cheese, which compliments the sweetness of the pears. Avocados and candied pecans are also in the mix – two of my absolute favorites. The whole salad is drizzled in a tasty vinaigrette that isn’t too overpowering.
- 1 head leaf lettuce, 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)
- 1 avocado - peeled, pitted, and diced
- ½ cup thinly sliced green onions
- ¼ cup white sugar
- ½ cup pecans
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1½ teaspoons white sugar
- 1½ teaspoons prepared Dijon mustard (or regular )
- 1 clove garlic, chopped
- ½ teaspoon salt
- fresh ground black pepper to taste
- In a skillet over medium heat, start melting the ¼ 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, 1½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.
- In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.