Roquefort Pear Salad Recipes

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ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. -Sherry Duval, Baltimore, Maryland

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 13

10 cups torn salad greens
3 large ripe pears, sliced
1/2 cup thinly sliced green onions
4 ounces crumbled Roquefort blue cheese
1/4 cup slivered almonds, toasted
MUSTARD VINAIGRETTE:
1/3 cup olive oil
3 tablespoons cider vinegar
1-1/2 teaspoons sugar
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/2 teaspoon salt
Pepper to taste

Steps:

  • In a large bowl, combine the salad greens, pears, onions, cheese and almonds. In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Pour over salad; toss to coat.

Nutrition Facts : Calories 171 calories, Fat 12g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 303mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

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.

Provided by Michelle Krzmarzick

Categories     Salad     Green Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 14

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
½ cup thinly sliced green onions
¼ cup white sugar
½ cup pecans
⅓ cup olive oil
3 tablespoons red wine vinegar
1 ½ teaspoons white sugar
1 ½ teaspoons prepared mustard
1 clove garlic, chopped
½ teaspoon salt
fresh ground black pepper to taste

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 426.2 calories, Carbohydrate 33.1 g, Cholesterol 21.3 mg, Fat 31.6 g, Fiber 7.4 g, Protein 8 g, SaturatedFat 7.6 g, Sodium 654 mg, Sugar 20.8 g

ROQUEFORT PEAR SALAD



Roquefort Pear Salad image

Time 25m

Number Of Ingredients 13

1 large bag of Spring Mix Salad Blend
2 ripe pears peeled and sliced
5 ounces blue cheese, crumbled
1 ripe avocado, peeled and sliced
1/2 cup sliced green onions
1/2 cup toasted pecans
1/3 cup olive oil
3 Tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 1/2 teaspoons mustard
1 clove garlic, diced or 1 teaspoon garlic paste
1/2 teaspoon salt
pinch of black pepper

Steps:

  • Spread Spring Mix out on a large platter or place in a large but semi shallow serving dish. Top with pear slices, crumbled blue cheese, avocado slices, green onions and toasted pecans. In a separate small bowl or a quart sized canning jar, combine olive oil, vinegar, sugar, mustard, garlic, salt & pepper. Blend well or put a lid on your jar and give it a good shake. Serve salad with dressing on the side immediately.

PEAR AND ROQUEFORT SALAD



Pear and Roquefort Salad image

Make and share this Pear and Roquefort Salad recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

3 ripe pears
lemon juice
6 ounces salad greens
6 ounces Roquefort cheese
1/2 cup hazelnuts, chopped
2 tablespoons hazelnut oil
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
salt and black pepper

Steps:

  • To make the dressing, mix together the oils, vinegar and mustard in a bowl or jar.
  • Peel, core and slice the pears and toss them with the lemon juice.
  • Divide the salad leaves among four plates, then place pears on top. Crumble cheese and sprinkle over salad along with the hazelnuts.
  • Spoon over the dressing and serve.

ROQUEFORT PEAR SALAD



ROQUEFORT PEAR SALAD image

Categories     Salad     Quick & Easy     Lettuce

Yield 6 People

Number Of Ingredients 15

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

Steps:

  • 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.

ENDIVE, PEAR, AND ROQUEFORT SALAD



Endive, Pear, and Roquefort Salad image

Provided by Ina Garten

Time 15m

Yield 3 servings

Number Of Ingredients 10

4 to 6 heads of Belgian endive
1 1/2 tablespoons Champagne vinegar or white wine vinegar
3/4 teaspoon Dijon mustard
*1 egg yolk, at room temperature
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 tablespoons good olive oil
2 ripe Bartlett pears, halved, cored, and sliced
1/4 pound good Roquefort cheese
1/2 cup toasted walnut halves

Steps:

  • Trim off the core end of each head of endive and slice it in half lengthwise. Cut out the cores, separate the leaves, and place 1 1/2 to 2 heads of endive on each plate.
  • In a medium bowl, whisk together the vinegar, mustard, egg yolk, salt, and pepper. Slowly whisk in the olive oil to make an emulsion. Toss the pears with some vinaigrette and place on the endive. Drizzle the remaining vinaigrette over the endive leaves to moisten them. Crumble the Roquefort onto the endive. Sprinkle with walnuts and serve at room temperature.

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