Romaine Salad with Pear, Smoked Blue Cheese, and Candied Pecans

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  • Level: Easy
  • Total: 35 min (includes cooling time)
  • Active: 20 min
  • Yield: 6 servings
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1/4 cup sugar

1/2 cup pecan halves 

1/3 cup extra-virgin olive oil 

3 tablespoons red wine vinegar 

1 1/2 teaspoons Dijon mustard 

1 garlic clove, minced 

1/2 teaspoon kosher salt 

1/2 teaspoon sugar 

1/4 teaspoon black pepper 

2 romaine hearts, torn (about 6 cups) 

2 ripe pears, thinly sliced or chopped (about 3/4 cup) 

5 ounces smoked blue cheese, crumbled 

1 avocado, diced 

4 thinly sliced green onions (about 1/2 cup) 


  1. Cook the sugar and pecans in a small skillet over medium, 5 to 7 minutes or until the sugar has caramelized. Spread the pecans in a single layer on lightly greased wax paper on a large baking sheet. Let them cool completely and then chop into 1/2-inch pieces.
  2. Whisk together the olive oil, vinegar, Dijon, garlic, salt, sugar, and pepper in a small bowl.
  3. Layer the lettuce, pears, cheese, avocado, and green onions on a large serving platter. Drizzle with the desired amount of dressing, and top with the pecans.