Roquefort Pear Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, pitted and diced
  • 1 clove Garlic
  • 1/2 cup Green onions
  • 1 head Leaf lettuce
  • 3 Pears

• Condiments

  • 1 1/2 tsp Dijon mustard, prepared

• Baking & Spices

  • 1 Black pepper, fresh ground
  • 1/2 tsp Salt
  • 1/4 cup White sugar

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 3 tbsp Red wine vinegar

• Nuts & Seeds

  • 1/2 cup Pecans

• Dairy

  • 5 oz Roquefort cheese

Found on the-girl-who-ate-everything.com

Ingredients

• 1 head leaf lettuce, torn into bite-size pieces (or use a spring mix)
• 3 pears, cored and chopped (you can leave the peel on or off)
• 5 ounces Roquefort cheese, crumbled (blue cheese)
• 1 avocado - peeled, pitted, and diced
• ½ cup thinly sliced green onions
• ¼ cup white sugar
• ½ cup pecans
• ⅓ cup olive oil
• 3 tablespoons red wine vinegar
• 1½ teaspoons white sugar
• 1½ teaspoons prepared Dijon mustard (or regular )
• 1 clove garlic, chopped
• ½ teaspoon salt
• fresh ground black pepper to taste

Directions

• In a skillet over medium heat, start melting the ¼ cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
• For the dressing: blend oil, vinegar, 1½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.
• In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.