Watercress and Endive Salad With Pears and Roquefort

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Ingredients

• 1 large, ripe but firm Comice or Bartlett pear
• 2 teaspoons fresh lime juice
• 2 tablespoons pecans 1 ounce, lightly toasted
• 1 bunch watercress, trimmed about 4 ounces
• 2 endives, broken into leaves
• 2 ounces Roquefort, Stilton or another blue cheese, crumbled
• 2 teaspoons chopped fresh tarragon
• 1 tablespoon sherry or Champagne vinegar
• ½ to 1 teaspoon Dijon mustard, to taste
• Salt
• freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    268 calories; 23 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 5 grams protein; 12 milligrams cholesterol; 280 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four

Preparation

1. Peel, core and thinly slice the pear. Cut the slices in half so they’re not too long. Toss with the lime juice.
2. Combine the pears, pecans, watercress, endive, blue 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.

• Advance preparation: 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.

About 10 minutes