This Roquefort Pear Salad is one of my favorite salads! It full of pears, avocados, blue cheese, and a tasty vinaigrette. Great for potlucks!

Roquefort Pear Salad

Roquefort Pear Salad

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.

Roquefort Pear SaladAvocados 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.

Roquefort Pear Salad

HOW DO YOU KNOW IF A PEAR IS RIPE?

To test if a pear is ripe, apply gentle pressure near the stem or neck. If it gives slightly, it’s most likely ready to eat. Unlike other fruits, pears do not change in color as they ripen. The only exception to this is the Bartlett pear.
 
A pear is one of the few fruits that does not ripen on the tree. It ripens from the the inside out. Ripen them at room temperature and once they have reached your desired ripeness, store in the fridge to slow down the ripening process.

OTHER SALAD RECIPES:

Roquefort Pear Salad - one of my favorite salads topped with candied pecans! the-girl-who-ate-everything.com
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4.65 from 14 votes

Roquefort Pear Salad

This Roquefort Pear Salad is one of my favorite salads! It's full of pears, avocados, blue cheese, and a tasty vinaigrette.

Ingredients

  • 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
Candied Pecans:
  • 1/4 cup white sugar
  • 1/2 cup pecans
Dressing:
  • 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

Instructions

  1. 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.
  2. For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. 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.

Recipe Notes

Source: Allrecipes

 
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