Tuesday, 15 June 2010

Roquefort pear salad


1 head leaf lettuce, torn into bite-size pieces
3 pears - peeled, cored and chopped - tin are just as good if you do not have fresh
5 ounces Roquefort cheese, crumbled
1 avocado - peeled, pitted, and diced
1/2 cup thinly sliced green onions
1/2 cup walnuts
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard - we use dijon but any mustard will do
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste


1.For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

2.In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with walnuts, and serve.

Note we serve it with chunks of crusty french bread....c'est tres delicieux!

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