Directions

1. In a skillet over medium heat combine pecans and 3 tablespoons of the sugar. Cook and stir until the sugar melts and caramelizes. Carefully transfer coated pecans to a sheet of wax paper or foil. Let cool; break into pieces.
2. Meanwhile, for the dressing, in a small bowl whisk together vinegar, mustard, garlic and remaining sugar. Slowly whisk in oil. Season with salt and pepper to taste.
3. In a large serving bowl layer lettuce, pears, Gorgonzola, avocado and green onions. Add dressing; toss to coat. Sprinkle with cooled pecans, and serve.