Ingredients:
- Mixed lettuce leaves (enough for 6 portions)
- 3 pears, finely sliced
- 150g Roquefort cheese, crumbled
- 1 ripe avocado, peeled, pitted and diced
- juice of 1 lemon
- 4 thinly sliced spring 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 garlic clove, finely chopped
- 1 1/2 teaspoons whole grain mustard
- Salt and freshly ground black pepper, to taste
Method:
- In a pan over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until the sugar has melted and the pecans are caramelized.
- Carefully transfer nuts onto waxed paper. Allow to cool and break into pieces.
- For the dressing, blend the olive oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper together.
- In a large serving bowl, toss the lettuce leaves, sliced pears, crumbled blue cheese, avocado, and green onions.
