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Watercress, Pear, and Blue Cheese Salad

  • 4servings
  • 15minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 small head Boston lettuce , rinsed, dried, and torn into pieces

  2. 1 bunch watercress, rinsed, dried, and stalks removed

  3. 2 ripe pears, cored and sliced

  4. 1/2 cup crumbled blue cheese

  5. 1/2 cup walnut halves

  6. 1 teaspoon salt

  7. 1/2 teaspoon freshly ground black pepper

  8. 1/4 teaspoon sugar

  9. 1/2 teaspoon dry mustard

  10. 1/2 lemon, juiced

  11. 1 clove garlic , minced

  12. 5 tablespoons tarragon vinegar

  13. 1/2 cup vegetable oil

  14. 2 tablespoons extra-virgin olive oil

  15. 1 egg, slightly beaten*

  16. 1/4 cup light cream

Instructions Jump to Ingredients ↑

  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.

  2. *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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