2 Bosc pears
1/3 cup plus 1 teaspoon extra-virgin olive oil, divided use
2 teaspoons whole-grain mustard
2 tablespoons apple cider vinegar
1 bunch watercress, stems trimmed (see note)
1 bunch arugula, stems trimmed (see note)
2 endive, thinly sliced crosswise (see note)
2 ounces crumbled blue cheese, such as roquefort, maytag, or stilton, about cup
Freshly ground black pepper
Cook’s note: You can substitute other greens for the watercress, arugula, and endive as long as you have one crisp, crunchy offering in the mix. We tested the recipe using a mix of spring greens and ice-cold romaine.
Preheat oven to 425 F. Halve and core the pears and cut into -inch pieces. Heat 1 teaspoon of the olive oil in an ovenproof nonstick skillet over medium heat.
Add the pears and cook, stirring occasionally, until beginning to brown, about 4 minutes. Transfer pan to the oven and continue cooking until the pears are softened, about 5 to 7 minutes more.
Meanwhile, whisk the mustard and vinegar in a small bowl. Gradually whisk in the 13 cup olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing. Set aside. Toss the watercress, arugula, and endive in a large bowl. Add the blue cheese and dressing to taste, season with salt and pepper, and toss gently. Toss the warm pears into the salad. Divide among 4 plates and serve immediately.
Yield: 4 servings
Source: Food Network
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