Pear and Roquefort Salad

By Bonnie T

Ingredients

• 1/2 cup roquefort cheese, crumbled
• 1/2 cup mayonnaise or plain yogurt
• 1 tablespoon red wine vinegar
• 1 bunch watercress, thick stems removed, washed and spun dry
• 1 head boston lettuce, washed and spun dry and torn into bite-sized pieces
• 2 ripe anjou, cornice or bartlett pears, cored, sliced lengthwise into 1/4 inch wedges and tossed with juice of one lemon
• 2 scallion, chopped
• 3 celery, sliced on the diagonal into 1/4 inch pieces
• 2/3 cup walnuts, in large pieces

Details

Servings 6

Preparation

Step 1

In a small bowl, mix together the cheese, mayo and vinegar. Just before serving, arrange both watercress and lettuce on individual salad plates. Top with a layer of pear slices, then sprinkle with scallions, celery and walnuts. Drizzle the dressing over the salads and serve immediately.