Roquefort Pear Salad
"Guests at a barbecue we hosted one summer brought this cool, refreshing salad. Now it's a mainstay at many of our gatherings year-round. The mingling of zesty tastes and textures instantly wakes up the taste buds. —Sherry Duval, Baltimore, Maryland..."
INGREDIENTS
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10 cups torn salad greens
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3 large ripe pears, sliced
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1/2 cup thinly sliced green onions
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4 ounces crumbled Roquefort blue cheese
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1/4 cup slivered almonds, toasted
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MUSTARD VINAIGRETTE:
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1/3 cup olive oil
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3 tablespoons cider vinegar
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1-1/2 teaspoons sugar
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1-1/2 teaspoons Dijon mustard
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1 garlic clove, minced
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1/2 teaspoon salt
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Pepper to taste
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