Recipe: Watercress & Endive Salad with Pears & Roquefort
From NYTimes Cooking
1 large, ripe but firm pears 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 1/2 to 1 teaspoon Dijon mustard, to taste Salt Freshly ground pepper 3 tablespoons extra virgin olive oil 1 tablespoon walnut oil
Peel, core and thinly slice the pear. Cut the slices in half so they’re not too long. Toss with the lime juice.
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.