Roquefort Pear Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 8 cups red leaf lettuce | Washed, trimmed and torn into bite-size pieces |
| 3 pears | Washed, cored and chopped |
| 5 ounces Roquefort cheese | Crumbled |
| 1 avocado | Washed, peeled, pitted, and diced |
| 1/2 cup green onions | Washed, trimmed and sliced thin |
| 1/4 cup white sugar | |
| 1/2 cup pecans, unsalted | chopped |
| 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 | Washed, peeled and minced |
| 1/2 teaspoon salt | |
| Black pepper to taste | Fresh ground |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 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. | |
| 2 | Carefully transfer nuts onto waxed paper. | |
| 3 | Allow to cool, and break into pieces. | |
| 4 | For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. | |
| 5 | In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. |
Posted in Green Leafy Salad Recipes, Salad with Lettuce
