Roquefort Pear Salad

Serve 3

Caramelized Pecans or Walnuts: 

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 

½ cup thinly sliced green onions 

Gather all ingredients 

Make the 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. 

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.