Pumpkin Honey Mustard Vinaigrette on Roquefort Pear Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Anjou pears
  • 1 Avocado, pitted and diced
  • 1 head Boston lettuce torn into bite-size pieces
  • 1/2 cup Green onions
  • 1/3 cup Pomegranate seeds

• Condiments

  • 1/2 cup Pecans vinaigrette
  • 1 1/2 tsp Pumpkin honey mustard

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 3 tbsp Apple cider vinegar
  • 2 tbsp Cottonseed oil, Pure
  • 1 tbsp Garlic cottonseed oil, Roasted

• Dairy

  • 3 oz Roquefort cheese

Found on spoonabilities.com

Description

Ingredients

• 1 head Boston Lettuce torn into bite-size pieces
• 1 Anjou pears - peeled, cored and chopped
• 3 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• ½ cup thinly sliced green onions
• ½ cup pecansVinaigrette
• 1 TableSpoon Roasted Garlic Cottonseed Oil
• 2 TableSpoons Pure Cottonseed Oil
• 1½ teaSpoons Pumpkin Honey Mustard
• 3 TableSpoons apple cider vinegar
• ½ teaSpoon salt
• ⅓ cup pomegranate seeds
• fresh ground black pepper to taste

Directions

• In a skillet toast the pecans, until the pecan fragrance comes out. set aside.
• In a mason jar, add the Pumpkin Honey Mustard, red wine vinegar, Roasted Garlic & Pure Cottonseed Oil, salt and pepper. Shake several times until is all blended and emulsifies. Set aside
• In a serving bowl, place in layers the lettuce, pears, blue cheese, avocado, and green onion.
• Pour salad dressing over the greens. Sprinkle on some chopped pecans.

Nutrition