PECAN, PEAR & ROQUEFORT SALAD

6 servings

  • 
1 head leaf lettuce, torn into bite-size pieces
  • 
3 pears – peeled, cored and chopped
  • 
5 oz Roquefort cheese, crumbled
  • 
2 avocado – peeled, pitted, and diced
  • ½ cup thinly sliced green onions
  • ¼ cup white sugar
  • ½ cup pecans
  • 
⅓ cup olive oil
  • 
3 Tbs red wine vinegar
  • 
1 ½ tps white sugar
  • 
1 ½tsp prepared mustard
  • 
1 clove garlic, chopped
  • ½ tsp salt
  • 
fresh ground black pepper to taste
  • In a skillet over medium heat, stir ¼ cup of sugar together with the
    • Continue stirring gently until 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 ½ 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.

Sue Taggart

As a child growing up in Kent “The Garden of England”, I thought that every family grew their own vegetables. I would help my grandfather in the garden and loved pulling potatoes and carrots out of the soil. These early experiences have given me a great appreciation for where our food comes from and a discerning palette for fresh, seasonal produce. As an avid reader, writing and storytelling is a passion that has only deepened over the years together with a growing concern for the health of our oceans and planet. We are facing serious issues with climate change and the clock is ticking…so it’s up to all of us to nurture and protect our home planet.