1 head leaf lettuce, bite-size pieces
3 pears- peeled, cored and chopped
5 oz. Roquefort (bleu cheese) crumbled
1 avacado- peeled, pitted & diced
1/2 C. thinly sliced green onions
1/4 C. white sugar
1/2 C. pecans
1/3 C. olive oil
3 T. red wine vinegar
1 1/2 t. white sugar
1 1/2 t. prepared mustard
1 clove garlic, chopped
1/2 t. salt
ground pepper to taste
In a skillet, over medium heat, stir 1/4 c. sugar together with pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer to wax paper to cool. Break into pieces.
For dressing: mix dressing ingredients in blender. In a large bowl, layer lettuce, pears, cheese, avacado and onions. Pour over salad and nuts.