Wednesday, November 26, 2014

Roquefort Pear Salad

1 head leaf lettuce, torn into bite size pieces
3 winter pears, peeled, cored and chopped, need to be firm
5 ounces Blue cheese or Feta cheese, crumbled
1 avacodo, peeled, pitted and diced
1/2 cup thinly sliced green onions
1/4 c. white sugar
1/2 c. pecans
1/3 cup olive oil
3 T. red wine vinegar
1 1/2 tsp sugar
1 1/2 tsp. prepared mustard
1 clove garlic, chopped
1/2 tsp. salt
Fresh ground pepper to taste

In a medium skillet over medium heat, stir 1/4 c. sugar together with the pecans.  Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer nuts onto waxed paper.  Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 tsp. sugar, mustard, chopped garlic salt and pepper

In a large serving bowl, layer lettuce, pears, blue or feta cheese, avocado and green onions.  Pour dressing over salad, sprinkle with pecans and serve.

Autumn Chopped Salad

6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 c. dried cranberries
1 c. chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy Seed Salad Dressing (T. Marzetti is best)
Balsamic Vinaigrette (Newman's Own)

On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese.  Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette.  (70% poppy seed, 30 % vinaigrette