Pear and Avocado Salad with Blue Cheese

1 head of lettuce, washed and torn into pieces

2 pears – peeled, cored and chopped

5 ounces of Roquefort cheese, crumbled

2 avocados – peeled, pitted, and diced

½ cup thinly sliced green onions

Sugared pecans:

2 tablespoons sugar

1 tablespoon water

Several dashes of red pepper

½ - 1 cup toasted pecans

Heat sugar, red pepper, and water in a non-stick skillet until bubbly.  Stir in the pecans to coat evenly.  Continue to stir and cook until the liquid is absorbed and the pecans are not too sticky.  Pour onto a piece of aluminum foil to cool.

Dressing: (modified from the original recipe)

3 tablespoons red wine vinegar

3 teaspoons white sugar

1 teaspoon Dijon mustard

1 clove garlic, chopped

Dash of salt, pepper

¼ cup olive oil

Combine all ingredients except the olive oil.  Add the oil slowly while whisking to incorporate into the dressing.

Make this salad in a large flat bowl so that each item can be layered and then top with the dressing and finally the pecans.

The original recipe was shared from the Timber Lake holiday party..