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Pear, Avocado Salad
Pear and Avacado Salad is perfect for September. The ingredients are in abundance and it's the perfect way to start a meal or serve for lunch to family and friends. Pair this with St. Supery Sauvignon Blanc, a fresh loaf of French Bread and you'll hit a home run.
• 1 head leaf lettuce, torn into bite-size pieces
• 3 pears - peeled, cored and chopped
• 5 ounces Roquefort cheese, crumbled
• 1 avocado - peeled, pitted, and diced
• 1/2 cup thinly sliced green onions
• 1/4 cup white sugar
• 1/2 cup pecans
• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared mustard
• 1 clove garlic, chopped
• 1/2 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 sugar has melted and caramelized the pecans.
Carefully transfer nuts onto waxed paper. Allow to
cool, and break into pieces.
Note: or just buy 1/2 cup of candied pecans and add.
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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