Photo by Michael Phillips
SERVES 6–8
Dressing
1/3 cup olive oil
3 tablespoons red wine vinegar
1 small garlic clove, minced
1½ teaspoons Dijon mustard
½ teaspoon sugar
Kosher salt
Fresh ground black pepper
Salad
2 tablespoons sugar
½ cup pecan halves
2 romaine hearts lettuce, torn into bite-size pieces
2 red Bartlett pears, cored and thinly sliced
1–2 avocados, peeled and sliced
6 ounces Cambozola cheese, crumbled (or blue cheese)
2 scallions, sliced diagonally
In a small bowl or jar, combine olive oil, vinegar, garlic, mustard, sugar, salt and pepper until well blended.
Into a small skillet, over medium heat, add sugar and pecans. Cook, swirling the skillet occasionally, 5–7 minutes until sugar starts to caramelize. Spread onto a piece of parchment paper, separate the nuts and allow to cool.
On a large platter or shallow salad bowl, add lettuce, pears, avocado slices, cheese and scallions. Drizzle with salad dressing. Top with caramelized pecans.
Chef’s Tip
What is Cambozola cheese? Cambozola is a combination of French Camembert and Italian Gorgonzola blue cheese. It has a milder taste than typical blue cheeses.
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Bonus tip
When making salads, do not “cut” lettuce with a knife. Instead, break into bite-size pieces and wash in a lettuce spinner before using.
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