Baby Greens with Roquefort and Pear
| Servings | Prep Time |
| 6people | 10minutes |
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Ingredients
- 1ounce clamshell of mixed baby greens5size
- 3 in-season pearscored and sliced
- 5ounces Roquefort cheesecrumbled
- 1 large avocadopeeled, pitted and diced
- 1/2 thinly sliced green onions
- 1/2cup pecan pieces
- 1/3cup olive oil
- 3tablespoons red wine or balsamic vinegar
- Pinch of stevia
- 2teaspoons Dijon mustardcreamy or grainy
- 1 clove garlicminced
- 1/2teaspoon parsleyminced
- 1/2teaspoon tarragonminced
- 1/2teaspoon sea salt
- fresh ground black pepperto taste
Instructions
- In a jar with a tightly sealed lid, add the oil, vinegar, stevia, mustard, parsley, tarragon salt, and pepper. Shake well until emulsified and chill for one hour before serving.
- In a large salad bowl, layer the baby greens, pears, blue cheese, avocado, and green onions. Top with pecans and drizzle with the dressing, serving with the remaining dressing on the side.
Recipe Notes
If you must caramelize the pecans, here are the steps. In a small skillet over medium heat, stir ¼ cup of brown sugar together with the pecans. Continue stirring gently until the sugar has melted and caramelized the pecans. Carefully transfer the pecans onto waxed paper and allow to cool, then break into pieces.
I’d highly suggest using freshly ground pepper as outlined in the recipe. It provided a much more peppery presence than that of pre-ground canned (and no – adding more for the can just doesn’t cut it).
