Watercress and Endive Salad With Pears and Roquefort
- Total Time
- About 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large, ripe but firm Comice or Bartlett pear
- 2teaspoons fresh lime juice
- 2tablespoons pecans 1 ounce, lightly toasted
- 1bunch watercress, trimmed about 4 ounces
- 2endives, broken into leaves
- 2ounces Roquefort, Stilton or another blue cheese, crumbled
- 2teaspoons chopped fresh tarragon
- 1tablespoon sherry or Champagne vinegar
- ½ to 1teaspoon Dijon mustard, to taste
- Salt
- freshly ground pepper
- 3tablespoons extra virgin olive oil
- 1tablespoon walnut oil
Nutritional analysis per serving (4 servings)
232 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 4 grams protein; 319 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, core and thinly slice the pear. Cut the slices in half so they’re not too long. Toss with the lime juice.
- Step 2
Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.
- Advance preparation: You can prepare all of the ingredients except the pears several hours ahead of serving. Prepare the pears and toss the salad shortly before serving.
Private Notes
Comments
have made this over and over again across the years. A perfect recipe, the tarragon and sherry vinegar adding subtle notes. I have no pears today so making it with thinly sliced apple, but sure it will be almost as good.
No walnut oil, so I cooked walnuts in olive oil, then drained the walnuts to use instead of pecans. Used the oil steeped for dressing. Delicious winter salad.
Thought the dressing would have benefitted from a touch of sweetener - honey or maple syrup. Otherwise, this recipe was great. I used spring mix instead of endive and watercress and now I understand why the recipe asks for the pear to be peeled. But it would have been fine to leave the peel on with the spring mix.
have made this over and over again across the years. A perfect recipe, the tarragon and sherry vinegar adding subtle notes. I have no pears today so making it with thinly sliced apple, but sure it will be almost as good.
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