Welcome back everyone. Happy 2010!!! I wish you all a ‘delicious year’

I am very busy with work, not much time left but I had to come here to give you another special recipe.
I love sweet and sour and I hope you do also.
This is a great recipe and very easy to do. It is not mine I have to say, a friend got this from a cooking website. Although, I can say I’ve tried it and it is very good.
Who said salad is not good?

I will be back very soon.
xx
Chef Mariana

Roquefort Salad
6 portions

Ingredients

1 head leaf lettuce, torn into bite-size pieces
3 medium pears – peeled, cored and chopped
250g Roquefort cheese, crumbled
1 avocado – peeled, pitted, and diced
50g thinly sliced spring onions

1/4 cup of white sugar
30g pecans

15ml olive oil
3 tablespoons red wine vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons mustard
1 clove garlic, chopped
1/2 teaspoon salt
fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and spring onions. Pour dressing over salad, sprinkle with pecans, and serve.