Pear And Blue Cheese Salad
Serves: 2
Gabriella Kub
1 January 1970
Based on User reviews:
49
Spice
39
Sweetness
59
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 bunch
Watercress1 bunch
Arugula1 tbsp
Cider Vinegar2 tsps
Grain Mustard (whole-)3 tbsps
Extra-Virgin Olive OilDirections:
1
Preheat oven to 350 degrees F
2
Spread the nuts on a sheet pan in a single layer
3
Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes
4
Let the nuts cool, and then coarsely chop
5
Trim the stems of the watercress and arugula
6
Wash and dry the leaves
7
Meanwhile, whisk the vinegar and mustard together in a large salad bowl
8
Season with the 1/4 teaspoon salt and some pepper
9
Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing
10
Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl
11
Quarter and core the unpeeled pears and thinly slice; add to the salad
12
Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste
13
Toss the salad gently to evenly dress all the greens
14
Divide among 4 plates and serve immediately