Watercress, Pear, and Blue Cheese Salad

Total Time:
15 min
Prep:
15 min

Yield:
4 servings

Ingredients
  • 1 small head Boston lettuce, rinsed, dried, and torn into pieces
  • 1 bunch watercress, rinsed, dried, and stalks removed
  • 2 ripe pears, cored and sliced
  • 1/2 cup crumbled blue cheese
  • 1/2 cup walnut halves
  • Creamy tarragon dressing:
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon sugar (optional)
  • 1/2 teaspoon dry mustard
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 5 tablespoons tarragon vinegar
  • 1/2 cup vegetable oil
  • 2 tablespoons extra-virgin olive oil
  • 1 egg, slightly beaten*
  • 1/4 cup light cream
Directions

Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


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