1head leaf lettuce or romaine, torn into bite-size pieces (or use a spring mix)
3pears, cored and chopped (you can leave the peel on or off)
5ouncesRoquefort cheese, crumbled (blue cheese), (Gorgonzola or feta can be used too)
1avocado - peeled, pitted, and diced
1/2cupthinly sliced green onions
Candied Pecans:
1/4cupwhite sugar
1/2cuppecans
Dressing:
1/3cupolive oil
3tablespoonsred wine vinegar
1 1/2teaspoonswhite sugar
1 1/2teaspoonsprepared Dijon mustard
1clovegarlic, chopped
1/2teaspoonsalt
fresh ground black pepper to taste
Instructions
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.