Roquefort Pear Salad: A Fresh Twist with Turkey Bacon Delight
Roquefort Pear Salad is a delightful mix of tangy blue cheese, sweet pears, and crunchy pecans, perfect for fall or holiday meals.
Equipment
- Skillet
- bowl
Ingredients
Caramelized Pecans
- ½ cup pecans
- ¼ cup white sugar
Mustard Vinaigrette
- ⅓ 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
Salad
- 1 head green leaf lettuce, torn into bite-sized pieces
- 3 medium pears peeled, cored and chopped
- 5 ounces Roquefort cheese crumbled
- 1 medium avocado peeled, pitted, and diced
- ½ cup green onions thinly sliced
Instructions
Preparation
- Gather all ingredients.
- To make the candied pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.
- Carefully transfer nuts onto a sheet of waxed paper to cool.
- While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
- To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
- Break cooled pecans into pieces and sprinkle over salad.
Notes
Use Anjou or Bosc pears for sweetness. If Roquefort is too strong, substitute with creamier Gorgonzola or Stilton.
Nutrition
Serving: 1servingCalories: 426kcalCarbohydrates: 33gProtein: 8gFat: 32gSaturated Fat: 8gCholesterol: 21mgSodium: 654mgPotassium: 478mgFiber: 7gSugar: 21gVitamin C: 18mgCalcium: 203mgIron: 1mg
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