Watercress and Endive Salad with Pears and Roquefort

By pattynorman1947

salad

Ingredients

• 1 1 1 large, ripe but firm Comice or Bartlett pear
• 2 2 2 tsp fresh lime juice
• 2 2 1 Tbsp pecans , 1 oz, lightly toasted
• 1 1 4 bunch watercress, trimmed about 4 oz
• 2 2 2 endives, broken into leaves
• 2 2 2 ounces Roquefort, Stilton or another blue cheese, crumbled
• 2 2 2 tsp chopped fresh tarragon
• 1 1 1 Tbsp sherry or Champagne vinegar
• 1/2 to 1 1/2 to 1 to tsp Dijon mustard, to taste
• Salt
• freshly ground pepper
• 3 3 3 Tbsp extra virgin olive oil
• 1 1 1 Tbsp walnut oil

Preparation

Step 1

Peel, cor and thinly slice the pear. Cut the slices in half so the are not too long. Toss with lime juice

Combine the pears, pecans, watercress, endive, clubs cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt , pepper, olive oil, and walnut oil Toss with the salad, and serve



you can prepare all of the ingredients except the pears several hours ahead of serving. Prepare the pears and toss the salad shortly before serving.