This is a delightful salad. Definitely makes some cheer in the winter. The mixing of the different greens is a wonderful contrast. While I wasn’t as fond of the dressing (not a big mustard fan), Jason loved it. I did add spinach to this salad as I wanted a more greens in it.
The original recipe is from the Food Network.
Pear and Blue Cheese Salad
Serves: 4 to 6 (10 cups)
Ingredients
2/3 cup nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 bunch arugula
2 cups spinach
1 tbsp cider vinegar
2 tsp mustard
1/4 tsp salt
Freshly ground black pepper
3 tbsp extra-virgin olive oil
1 Belgian endive
2 ripe pears, such as Anjou, Bartlett, or Comice
2 ounces mild blue cheese (about 1/2 cup loosely packed crumbles)
Preheat oven to 350°F. Spread the nuts on a sheet pan in a single layer. Bake, shaking the pan occasionally, until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool and then coarsely chop.
Trim the stems of the watercress and arugula. Add spinach to mix. Wash and dry the leaves.
Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with salt and some pepper. 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.
Halve the endive lengthwise, cut out core, then thinly slice crosswise and add all the lettuces to the bowl. Quarter and core the unpeeled pears and thinly slice; add to the salad. Scatter the cheese and nuts over the salad, and season with salt and pepper, to taste.
Serve immediately with dressing.