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Prep Time25 mins
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Cook Time10 mins
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Serving6
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View3 433
400DH
200DH
4.6
(46)
40 REVIEWS
John Wayne Casserole
4.6
(46)
40 REVIEWS
John Wayne Casserole
4.6
(46)
40 REVIEWS
John Wayne Casserole
4.6
(46)
40 REVIEWS
John Wayne Casserole
4.6
(46)
40 REVIEWS
- Place onion, garlic, bay leaf, paprika, salt, and 1 tablespoon olive oil into a saucepan. Cook and stir over medium-high heat until onions start to soften, about 5 minutes. Add white wine to create the braising liquid. Bring to a simmer.
Directions
Gather all ingredients.
Make the pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.
Carefully transfer nuts onto a sheet of waxed paper to cool.
While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
Make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
Break cooled pecans into pieces and sprinkle over salad.
Conclusion
Enjoy :)
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Roquefort Pear Salad
Follow The Directions

Gather all ingredients.

Make the pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.

Carefully transfer nuts onto a sheet of waxed paper to cool.

While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.

Make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.

Break cooled pecans into pieces and sprinkle over salad.
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