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Roquefort Pear Salad
Nb persons: 0
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Preparation time:
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Source: Joan Wooldridge
For the Pecans: | |
½ cup | pecans |
¼ cup | white sugar |
For the Dressing: | |
1/3 cup | vegetable oil |
3 Tbsp | red wine vinegar |
1 ½ tsp | white sugar |
1 ½ tsp | prepared mustard |
1 clove | garlic, chopped |
½ tsp | salt |
Ground black pepper to taste | |
For the Salad: | |
Romaine | |
3 | pears, peeled, cored and chopped |
1 | avocado, peeled, pitted, & diced |
5 oz | roquefort cheese , crumbled |
½ cup | thinly sliced green onions |
Directions:
For the Pecans:
In a skillet over medium heat, stir ¼ cup of sugar together with the pecans.
Continue stirring gently until pecans caramelize.
Allow to cool and break into pieces
For the Dressing:
Blend oil, vinegar, 1 ½ tsp sugar, mustard, chopped garlic, salt and pepper.
For the Salad:
In a large serving bowl, toss romaine, pears, blue cheese, avocado, and green onions. Toss with dressing.
Sprinkle with pecans just before serving.
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