Avocado Salad Recipe

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Avocado Salad Recipe

Avocado Salad Recipe with Bosc Pears

Ingredients:

1/2 head leaf lettuce, torn into bite-size pieces

2 pears - peeled, cored and chopped

5 ounces Roquefort cheese, crumbled

1 avocado - peeled, pitted, and diced

1/4 cup white sugar

1/2 cup pecans or walnuts

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

Directions:

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans/walnuts. Continue stirring gently until sugar has melted and caramelized the nuts. Do not add water or anything to speed this up. You end up with sugar coated pecans rather then caramelized ones. Not at all the same taste and texture. It may take ten minutes for the sugar to caramelize. Carefully transfer nuts onto waxed paper or parchment paper. Allow to cool, and break into pieces.

For the dressing, whisk oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper together. This makes a good amount so you may want to save a bit for another salad.

In a large serving bowl, layer lettuce, pears, blue cheese, and avocado.

Pour dressing over salad, sprinkle with pecans, and serve.

I served this as individual salads, this recipe made three nice big ones. You can serve it as one large salad also, which ever suits your needs.

It takes about 10 minutes at meduim heat to caramelized the nuts.

Let them cool then break them apart.

You get tangy from the blue cheese, fruity from the pears, and crunchy from the caramelized pecans. Then the mustard vinaigrette pulls it all together.

I used Bosc pears and a red leaf lettuce.

This is so good I crave it.

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