Roquefort Pear Salad

I served this as a side to the Chicken Pot Pie.  I would make this over and over and serve it along with grilled salmon, chicken, shrimp or actually anything, it's that good!

1 head lettuce, torn into bite-sized pieces
3 pears - peeled, cored and diced
1/2 cup crumbled Roquefort cheese (I used crumbled Gorgonzola, add more if you like alot of cheese)
1 avocado - peeled, pitted and diced
1/4 cup white sugar
1/2 cup pecan halves
1/3 cup olive oil
3 tablespoons red wine vinegar or white balsamic vinegar
1 1/2 teaspoons white sugar
1 1/2 teaspoons prepared mustard
1 clove garlic, minced
1/2 teaspoon salt
fresh ground pepper, to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans.  Continue stirring gently until sugar has melted and caramelized the pecans.  Carefully transfer nuts onto waxed paper.  Allow to cool and break into pieces.

For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, minced garlic, salt and pepper.  

In a serving bowl layer lettuce, pears, cheese, avocado.  Pour dressing over salad and sprinkle with pecans and serve.