• 1 head leaf lettuce, torn into-size pieces 
  • 3 pears peeled, cored and chopped
  • 5 ounces Roquefort cheese, crumbled
  • 1 avocado- peeled, pitted, and diced 
  • ½ cup thinly sliced green onions
  • ¼ cup white sugar 
  • ½ cup pecans 
  • ¼ cup olive oil 
  • 3 tablespoons red wine vinegar
  • 1 ½ teaspoon white sugar
  • 1 ½ teaspoon prepared mustard 
  • 1 clove garlic, chopped 
  • ½ teaspoon salt 
  • fresh ground black pepper to taste 


In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until the sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 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.

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