Recipe courtesy of The Association of Junior Leagues International Inc.

Watercress, Pear, and Blue Cheese Salad

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  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
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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


  1. 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.