Roquefort Pear Salad

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 4 ripe pears
    • juice of 1 lemon
    • ¼ pound


    Peel and core pears; cut into ¼-inch slices. Marinate in lemon juice to keep from browning.

    Combine Roquefort, cream and cognac, and mash to a smooth paste. Add lemon juice (from pears) and paprika, to taste.

    Sandwich cheese mixture between pear slices; place on a bed of Cos lettuce leaves and dress with French Dressing; sprinkle with halved walnuts.