Roquefort Pear Salad
  • Romaine lettuce, chopped into bite-size pieces (I enjoy some Arugula mixed in too; it is a little peppery)
  • 3 pears, cored and chopped
  • 5 ounces Roquefort cheese, crumbled (optional - but I LOVE it)
  • 1 avocado, diced
  • ½ cup thinly sliced green onions
  • ¼ cup white sugar
  • ½ cup pecans (or walnuts or almonds)
  • ⅓ cup olive oil
  • 3 tablespoon red wine vinegar
  • 1½ teaspoons white sugar or sugar substitute
  • 1½ teaspoons Dijon mustard
  • 1 clove garlic, chopped
  • ½ teaspoon salt
  • Fresh ground pepper, to taste
To make candied pecans
  1. In a skillet over medium heat, stir ¼ cup of sugar together with the pecans.
  2. Continue stirring gently until sugar has melted and caramelized the pecans.
  3. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
For the dressing
  1. Blend oil, vinegar, 1½ teaspoons sugar, mustard, garlic, salt and pepper.
To assemble salad
  1. In a large serving bowl, layer lettuce, pears, Roquefort cheese, avocado and green onions.
  2. Pour dressing over salad and sprinkle with pecans.
  3. Serve.
Recipe by Lady Aggie Tailgaters at