Watercress, Pear, and Blue Cheese Salad

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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