Pear and Roquefort Salad recipe

Preparation Time: 15 minutes

A really lovely pear salad, packed with flavour from the salty Roquefort and some delicious textures from the crisp lettuce, spring onions and creamy avocado. The pecans add a little crunch, while the dressing adds a zingy flavour.


  • 200g bag of salad leaves
  • 3 pears
  • 150g roquefort cheese
  • 1 avocado
  • 2 spring onions
  • 75g pecan halves
  • 75ml extra-virgin olive oil
  • 3 tbsp. red wine vinegar
  • 1 1/2 tsp. sugar
  • 1 1/2 tsp. Dijon mustard
  • 1 garlic clove, minced
  • Salt and pepper


  1. Peel, core and thinly slice the pears. Crumble the cheese. Slice the avocado in half around the stone and twist to separate into two halves. Remove the stone and then use a teaspoon to remove the flesh. Thinly slice the spring onions on the diagonal.

  2. Whisk together the oil, vinegar, sugar, mustard, garlic, salt and pepper.

  3. Layer the salad leaves, pears, avocado and spring onions. Scatter with cheese. Drizzle with the dressing and scatter with the pecans.

If you prefer, use a little Stilton or Gorgonzola cheese in place of the Roquefort. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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