Roquefort Pear Salad – The Girl Who Ate Everything

This Roquefort Pear Salad is one of my favorite salads! It full of pears, avocados, blue cheese, and a tasty vinaigrette. Great for potlucks!

Roquefort Pear Salad

The only fruit more temperamental than an avocado might be a pear. You have to wait and wait until they’re perfectly ripe and then you have to eat it immediately or it’s too late. I will say that if you do have the patience to wait, pears can be one of the most amazing fruits on earth. This salad has Roquefort – a type of blue cheese, which compliments the sweetness of the pears.

Avocados and candied pecans are also in the mix – two of my absolute favorites. The whole salad is drizzled in a tasty vinaigrette that isn’t too overpowering.

HOW DO YOU KNOW IF A PEAR IS RIPE?

To test if a pear is ripe, apply gentle pressure near the stem or neck. If it gives slightly, it’s most likely ready to eat. Unlike other fruits, pears do not change in color as they ripen. The only exception to this is the Bartlett pear.

A pear is one of the few fruits that does not ripen on the tree. It ripens from the the inside out. Ripen them at room temperature and once they have reached your desired ripeness, store in the fridge to slow down the ripening process.

OTHER SALAD RECIPES:

Roquefort Pear Salad

This Roquefort Pear Salad is one of my favorite salads! It’s full of pears, avocados, blue cheese, and a tasty vinaigrette.

• 1 head leaf lettuce or romaine, torn into bite-size pieces (or use a spring mix)
• 3 pears, cored and chopped (you can leave the peel on or off)
• 5 ounces Roquefort cheese, crumbled (blue cheese), (Gorgonzola or feta can be used too)
• 1 avocado – peeled, pitted, and diced
• 1/2 cup thinly sliced green onions

Candied Pecans:

• 1/4 cup white sugar
• 1/2 cup pecans

Dressing:

• 1/3 cup olive oil
• 3 tablespoons red wine vinegar
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons prepared Dijon mustard
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• fresh ground black pepper to taste

• In a skillet over medium heat, start melting the 1/4 cup sugar. Once the sugar has melted, add the nuts quickly and stir to coat them. 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. Right before serving, pour dressing over salad, and sprinkle with pecans.

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!