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.