Roquefort Pear Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Make the dressing: in a jar or small bowl, whisk the olive oil, red wine vinegar, 1 1/2 teaspoons white sugar, prepared mustard, chopped garlic, salt and black pepper until smooth and emulsified.

2. Toast the pecans with the 1/4 cup white sugar in a dry skillet over medium heat, stirring constantly, for about 4 minutes until the sugar melts and coats the nuts.

3. Spread the candied pecans on a plate or sheet of parchment to cool completely, then break them up roughly.

4. Tear the lettuce into bite-size pieces and place in a large salad bowl.

5. Add the chopped pears, diced avocado and thinly sliced green onions to the lettuce.

6. Sprinkle the crumbled Roquefort over the salad.

7. Just before serving, pour the dressing over the salad and toss gently so the avocado is not broken up.

8. Top with the candied pecans and serve immediately.