Roquefort Pear Salad

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Roquefort Pear Salad

Prep 20 m

Cook 10 m

Ready In 30 m

6 Servings

426 Calories


"This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together."

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  1. 1 head leaf lettuce, torn into bite-size pieces

  2. 3 pears - peeled, cored and chopped

  3. 5 ounces Roquefort cheese, crumbled

  4. 1 avocado - peeled, pitted, and diced

  5. 1/2 cup thinly sliced green onions

  6. 1/4 cup white sugar

  7. 1/2 cup pecans

  8. 1/3 cup olive oil

  9. 3 tablespoons red wine vinegar

  10. 1 1/2 teaspoons white sugar

  11. 1 1/2 teaspoons prepared mustard

  12. 1 clove garlic, chopped

  13. 1/2 teaspoon salt

  14. fresh ground black pepper to taste


  1. 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.

  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.

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