Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans Recipe

Name: Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon brown sugar; ¼ teaspoon cayenne pepper; ¼ teaspoon cumin; 2 teaspoons vegetable oil; 1 cup pecan halves; 12 peeled chopped granny smith apple; 1 shallot; ¼ cup vinegar; 1 teaspoon sugar; ⅔ cup corn oil; ⅓ cup walnut oil; salt and freshly ground pepper; 12 sliced small red onion, separated into rings; 8 ounces green beans; salt; 8 ounces baby mixed greens; 8 ounces seedless red grapes; 2 ripe unpeeled pears, cut lengthwise into 1/4-inch slices; freshly ground pepper; 8 ounces Roquefort cheese; 2 tablespoons chopped fresh chives

Servings: persons

1 tablespoon brown sugar
¼ teaspoon cayenne pepper
¼ teaspoon cumin
2 teaspoons vegetable oil
1 cup pecan halves
12 peeled chopped granny smith apple
1 shallot
¼ cup vinegar
1 teaspoon sugar
⅔ cup corn oil
⅓ cup walnut oil
salt and freshly ground pepper
12 sliced small red onion, separated into rings
8 ounces green beans
salt
8 ounces baby mixed greens
8 ounces seedless red grapes
2 ripe unpeeled pears, cut lengthwise into 1/4-inch slices
freshly ground pepper
8 ounces Roquefort cheese
2 tablespoons chopped fresh chives

1
For the pecans, combine the brown sugar, cayenne pepper and cumin in a bowl and mix well.
2
Stir in the oil.
3
Add the pecans and toss to coat.
4
Spread the pecans in a single layer on a baking sheet.
5
Toast at 350 degrees for 15 to 20 minutes or until light brown, stirring once.
6
Let stand until cool.
7
You may prepare up to 2 days in advance and store in an airtight container.
8
For the vinaigrette, process the apple and shallot in a blender or food processor until smooth.
9
Add the vinegar and sugar.
10
Process until blended.
11
Add the corn oil and walnut oil gradually, processing constantly until creamy.
12
Season with salt and pepper.
13
Use immediately or store covered in the refrigerator.
14
Shake well before using.
15
For the salad, soak the onion in cold water or wine vinegar in a bowl.
16
Blanch the beans in boiling salted water in a saucepan until tender-crisp; drain.
17
Rinse with cold water until cool; drain.
18
Toss the pecans, drained onion, beans, mixed greens, grapes and pears in a salad bowl.
19
Add half the vinaigrette and toss gently until coated.
20
Sprinkle with salt and pepper; Crumble the cheese over the top and toss to mix.
21
Sprinkle with the chives.
22
Serve with the remaining vinaigrette.

1182

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 tablespoon brown sugar, ¼ teaspoon cayenne pepper, ¼ teaspoon cumin, 2 teaspoons vegetable oil, and more.

Yes, Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Junior League- Roquefort Pear Salad W/Grapes & Spiced Pecans

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