Cooking Classes


Pear and Roquefort Salad

We made this salad at one of the cooking classes and it was a hit.  Even those who didn't think they liked blue cheese loved this salad.  I made it again yesterday for a Christmas dinner package I delivered.  I hope they enjoy it as much as I do.

Pear and Roguefort Salad

1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
2 tablespoons finely chopped shallots
1/2 cup pecans, coarsely chopped
3 firm ripe Anjou or Bartlett pears
8 cups spring greens
2 ounces Roquefort cheese, crumbled

Whisk together mustrd, vinegar, salt and pepper to taste in a bowl.  Add 1/4 cup oil in a slow stream as you whisk to maintain an emulsion.  Add in shallots.

Toast pecans in a dry pan. 

Halve and core pears and coarsely chop.  Toss all and serve immediately.  Garnish with pomegranate seeds.


  1. Beautiful salad! The flavors sound delightful, too. Fresh, bright and slightly salty sweet. Yum!

  2. I don't really like blue cheese, but if you are sure....

  3. I know why I love your blog, Sarah... this is one of my favorite salads... or at least something like it. The bitterer the greens the better and I love the flavors. I have everything but the greens and am inspired to pick them up!!


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