Roquefort Pear Salad

1,195 Reviews 51 Pics
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Michelle Krzmarzick
Recipe by  Michelle Krzmarzick

“This is the best salad I've ever eaten and I make it all the time. It is tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. The mustard vinaigrette pulls it all together.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. 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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Reviews (1,195)

Rate This Recipe
MomSavedbyGrace
1013

MomSavedbyGrace

Awesome! Have made this several times now since I found it almost a year ago, and it never fails to get rave reviews, out of the 80 or so recipes I have tried off of this site, this has been by far the most successful! Instead of tossing the salad, I layer it as pictured on a large serving plate, b/c I think it looks so striking that way. FYI - Roquefort is a type of blue cheese, so it can be easily substituted with your favorite blue. I buy a good Danish Blue from Trader Joes. For lettuce I use 1 and 1/2 of the 10 oz. size bags of mixed greens...perfect amt. of lettuce. I use bosc pears, I find that they have good crunch that compliments the rest of the salad. Use red onion instead of green for color. I omit the avocado, unneccesary and browns fast, which isn't helpful if you are traveling with this salad. The dressing...is absolutely amazing. I always use dijon mustard for extra "tang". Double the dressing, and please use the red wine vinegar, as the recipe states! Don't sub in balsamic, it is much stronger than red wine and the taste would be off. The only other thing I do differently is add more carmelized pecans. BIGGEST CRUCIAL TIP: To properly carmelize your pecans, add 1-2 Tbsp. water to the pecans and sugar. This helps melt the sugar evenly over the pecans. If you do not add the water, the sugar may burn, or you will end up with rock hard sugar pieces that will break your teeth! Enjoy, if a salad can be considered phenomenal, this is it!

laurencelle
356

laurencelle

I was fully expecting to be disappointed just because of all the excellent reviews this recipe has gotten but it was fantastic. The combination of creaminess (cheese, avocado), sweetness (pear, nuts), crunchiness (nuts) and the tangy dressing really deliver. I did not think it was possible to crave a salad but I was wrong!! Thank you, Thank you, Thank you! NOTE: I have made this recipe a few times now. I decided to try someone else's advice to add water when caramelizing the pecans to cut down on the time and I very much regretted doing that. You end up with sugar coated pecans rather then caramelized ones. Not at all the same taste and texture.

TORTUGAS2X
273

TORTUGAS2X

This salad is fabulous... got raves at my holiday brunch. I definitely recommend doubling the dressing recipe, as well as making it the nite before as it really allows the flavors to blend. Don't skimp out on the avocado... the creamy texture is a wonderful addition!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 426 cal
  • 21%
  • Fat
  • 31.6 g
  • 49%
  • Carbs
  • 33.1 g
  • 11%
  • Protein
  • 8 g
  • 16%
  • Cholesterol
  • 21 mg
  • 7%
  • Sodium
  • 654 mg
  • 26%

Based on a 2,000 calorie diet

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