head leaf lettuce, torn into bitesize pieces
3 pears peeled, cored and chopped
5 ounces Roquefort cheese, crumbled
1 avocado peeled, pitted, and diced
1/2 cup thinly sliced green onions
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

DIRECTIONS:
1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Add a teaspoon of water.  Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green
onions. Pour dressing over salad, sprinkle with pecans, and serve.