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Roquefort Pear Salad with Candied Walnuts

Yields1 Serving

Tangy blue cheese, crisp pears, sweet caramelized walnuts, all tossed with a mustard vinaigrette.

 ¼ cup white sugar
 ½ cup walnuts
 ⅓ cup olive oil
 3 Tablespoons red wine vinegar
 pinch of sugar
 1 teaspoons dijon mustard
 1 clove garlic, cut in half
 salt and pepper to taste
 3 cups mixed greens, mesclun, torn into bite-size pieces
 1 half pear - cored and sliced
 2 ounces Roquefort cheese, crumbled

In a skillet over medium heat add the sugar until it turns to caramel then add the walnuts and stir gently. Once coated transfer nuts onto aluminum foil and spread it out as best you can. Allow to cool, and break into pieces.


For the dressing, whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper in a mixing bowl. Remove garlic and then add mixed greens and toss lightly in dressing.


In a large serving bowl, layer lettuce, and pear slices. Sprinkle with Roquefort Crumbles and Walnuts. Garnish with a drizzle of dressing around the plate.

Nutrition Facts

Servings 0