Oh not to worry, the Southern States road trip blog posts will continue soon. In the meantime I wanted to share a recipe for a salad which has received rave reviews.
Roquefort Pear Salad:
1 head green leaf lettuce, cut bite size
3 pears, peeled, cored, and sliced thin
5 oz roquefort cheese
1 avacado, peeled, pitted, and sliced thin
1/2 cup thinly sliced green onions
1/4 cup sugar
1/2 cup pecans
1 1/2 teaspoon sugar
1/3 cup olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoon prepared mustard
1 clove garlic; minced
1/2 teaspoon salt
Ground pepper to taste
Carmelize pecans; blend dressing ingredients; toss salad; layer pears, roquefort, avacado, green onions.
I wish that I had a picture to share. The demand for the salad was too fast. This isn’t your simple side salad with ranch dressing. This has a bite to it which leaves you craving for more. I had 3 servings; you should also.
Everyone assumed that I made the salad. I did not. It was made by the fabulous Rachel. She received the recipe from a great friend. I simply enjoyed.