Roquefort Pear Salad 6.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

May 1, 2013

The dressing here is based on a Trader Joe's recipe that goes especially well with summer salads.

Make Ahead: Leftover dressing can be refrigerated for up to 3 days.

Servings: 6
  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1 1/2 teaspoons sugar
  • 1 1/2 teaspoons powdered mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1 head butter-leaf lettuce, rinsed and dried, then torn into bite-size pieces
  • 3 ripe Bartlett or Red Bartlett pears, peeled, cored and chopped (may leave unpeeled and cut into thin slices)
  • 5 ounces Roquefort cheese, crumbled (may substitute Stilton blue cheese)
  • Flesh of 1 avocado, cut into dice
  • 3 or 4 scallions, white and light-green parts, cut crosswise into thin slices (1/2 cup)
  • 1/2 cup candied pecan halves, for garnish


Combine the oil, vinegar, sugar, powdered mustard, garlic and salt in a jar with a tight-fitting lid. Close tightly and shake to form an emulsified dressing. Season with pepper to taste, shaking to incorporate.

Toss together the lettuce leaves, pears, cheese, avocado and scallions in a mixing bowl. Pour half of the dressing over the mixture -- or to taste -- and toss to coat evenly.

Transfer to a platter or divide among individual plates. Sprinkle with the pecans; pass the remaining dressing at the table.

Rate it

Recipe Source

Adapted from Amy Harbison, a volunteer publicist for the Olney Farmers Market.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at