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

This Roquefort Pear Salad is great for potlucks!
Roquefort Pear Salad - one of my favorite salads topped with candied pecans! the-girl-who-ate-everything.com

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 Salad - one of my favorite salads topped with candied pecans! the-girl-who-ate-everything.comAvocados 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 - one of my favorite salads topped with candied pecans! the-girl-who-ate-everything.com

If you love this Roquefort Pear Salad, you’ll love these recipes:

Broccoli Salad

Cowboy Caviar

Crunchy Pea Salad

Roquefort Pear Salad - one of my favorite salads topped with candied pecans! the-girl-who-ate-everything.com
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4.67 from 3 votes

Roquefort Pear Salad

Ingredients

  • 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
  • 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 (or regular )
  • 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. Pour dressing over salad, sprinkle with pecans, and serve.

Recipe Notes

Source: Allrecipes

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