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Roquefort Pear Salad
May 04, 2006

I've probably made this 10 times since trying it a couple of months ago! It's THAT good! I use romaine lettuce and sweet Mayan onion. I doubled all the dressing ingredients EXCEPT the olive oil (still emulsifies just fine), and used dijon mustard. When making the candied nuts, I did 2 or 3 times the amounts listed and put the extra in a container - that way I could have the salad again without taking the time to do the nuts! Also, when the nuts were ALMOST done, I sprinkled a small amount of salt over them to balance against all the sugar. This is my all-time favorite salad! Even people who don't like blue cheese (I used to be one of them) like a small amount of it in this salad with all its other ingredients!

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