1 head leaf lettuce, torn into bite-size pieces
3 pears, peeled, cored and chopped
5 ounces blue cheese, crumbled
1/2 cup green onions, thinly sliced
1/4 cup white sugar
1/2 cup pecans
1/3 cup olive oil
3 tablespoons red wine vinegar
1-1/2 teaspoons white sugar
1-1/2 teaspoons prepared mustard
1 clove garlic, chopped
1/2 teaspoon salt
Fresh ground black pepper to taste
In a skillet over medium heat, stir 1/4 cup of sugar with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans (be careful not to burn.) Carefully transfer nuts onto waxed paper. Allow to cool and break into pieces.
For dressing, blend oil, vinegar, 1-1/2 teaspoons sugar, mustard, chopped garlic, salt and pepper.
In a large serving bowl, layer lettuce, pears, blue cheese and green onions. Pour dressing over salad, sprinkle with pecans and serve.