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Recipe courtesy of The Association of Junior Leagues International Inc.

Show: Cooking Live

Episode: By the Book: 100 years of the Junior League

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Total:: 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.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

Recipe courtesy Junior League Celebration Cookbook

My Private Notes

Name: Watercress, Pear, and Blue Cheese Salad
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Cuisine: american
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