| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup sugar
- 1/2 cup pecan halves
- 1/3 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 2 romaine hearts, torn (about 6 cups)
- 2 ripe pears, thinly sliced or chopped (about 3/4 cup)
- 5 ounces smoked blue cheese, crumbled
- 1 avocado, diced
- 4 thinly sliced green onions (about 1/2 cup)
Instructions
- Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
- Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
- Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 356 |
| Total Fat | 30 g |
| Saturated Fat | 7 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 7 g |
| Cholesterol | 18 mg |
| Sodium | 391 mg |
Reviews
Love this recipe. I get asked all the time to make it. I sub regular blue cheese but keep everything the same. It will be on the thanksgiving table again this year!
Very tasty salad. Great use of pears I received as a holiday gift. The pears, blue cheese and candied pecans pair so well together!
Where do you find smoked blue cheese.
Really delicious salad, great flavors that went together exceptionally.
Edits I made: Omitted the avocado and used Baby Spinach and Arugula for the greens