Roquefort Pear Salad

This is great!  You get to eat your greens with candied pecans!  I might have been more of a salad fan as a kid if this recipe were around.  The dressing is very tasty and goes beautifully with the blue cheese and the pears.  I served it with Quick Quiche.

6 servings

14 calculated points

Ingredients

• 1 head leaf lettuce torn into bite-size pieces
• 3 pears - peeled cored and chopped
• 5 ounces Roquefort cheese crumbled
• 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 mustard
• 1 clove garlic chopped
• 1 ⁄2 teaspoon salt
• fresh ground black pepper to taste

Directions

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. 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. Pour dressing over salad, sprinkle with pecans, and serve.