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I had this at a Pampered chef party a few weeks ago. It is sooo good and very pretty.
Roquefort Pear Salad
1 head of red leaf lettuce
1 bundle of baby greens
3 pears- peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado – peeled, pitted and diced
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
Fresh ground black pepper to taste
In a skillet over medium heat, stir ¼ 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 ½ 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.
Proud Air Force wife to Brian, stay at home mom to Quintin (5-24-07) and Zoe (4-24-09)