Watercress and Endive Salad With Pears and Roquefort

5.0(113)

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

by Martha Rose Shulman

Easy, Quick, Weeknight

Servings

Serves four

Total time

10 min

Calories / serving

232 kcal

Ingredients (13)

serves

Instructions (2 steps)

01Peel, core and thinly slice the pear. Cut the slices in half so they’re not too long. Toss with the lime juice.
02Combine 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.

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Rich recipe — supports nutrition-aware planning.