Carolina Kitchen: Salad of pear, Roquefort, pecans & mixed greens with celery vinaigrette

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Carolina Kitchen: Salad of Pear, Roquefort, Pecans, & Mixed Greens with Celery Vinaigrette by The Dining Diva, Chef Mollly Fowler

by The Dining Diva, Chef Mollly Fowler



  • 1 1/2 Cups Pecans (halves or coarsely chopped)
  • 2 Tbsp Unsalted butter, melted
  • 2 tsp Sugar
  • Dash Cayenne pepper (optional)
  • Salt and pepper to taste


  • 2 Ripe, but firm, pears, thinly sliced (I use red pears, peel left on)
  • 8 oz Roquefort cheese, crumbled
  • 2 Tbsp Fresh minced tarragon or Italian flat-leaf parsley for garnish
  • 6-8 Cups Mixed Greens for salad


  • 1/4 Cup Sugar
  • 1/3 Cup Apple cider vinegar
  • 1 tsp Dry mustard
  • 1 Clove Garlic, minced
  • Salt and pepper to taste
  • 1 Small stalk celery, chopped
  • Dash Hot sauce
  • 1 Cup Canola oil or pecan oil


To prepare the pecans:

  1. Preheat oven to 350°.
  2. In a bowl, combine pecans, butter, sugar, cayenne, salt and pepper.
  3. Stir until nuts are coated.
  4. Spread out on a baking sheet and bake for 10-12 minutes or until lightly browned.
  5. Set aside to cool.

To prepare the salad:

  1. Arrange salad greens on a large platter.
  2. Top with pears, cheese, and pecans.
  3. Drizzle with vinaigrette.
  4. Sprinkle with tarragon or parsley

To prepare the vinaigrette:

  1. Place all ingredients except oil in the bowl of a food processor or in a blender.
  2. Process until combined and celery is puréed.
  3. With machine running, add oil in a slow and steady stream.
  4. Blend until emulsified.
  5. Refrigerate to chill before serving.
  6. If dressing separates, shake well or re-process in food processor.
  7. Store any remaining dressing in refrigerator for up to one week.