Wash and trim the watercress, removing and discarding the tough stems and old leaves. Drain, dry and wrap in a clean, damp kitchen towel. Place in the refrigerator for at least 1 hour to chill and crisp.
Peel, quarter and core the pears. Cut each quarter into 3 lengthwise slices and place in a bowl with the juice of 1 lemon. Toss carefully and thoroughly to keep the flesh from turning brown.
Squeeze 3 tablespoons of juice from 1 or 2 lemons into a small bowl. Add the salt and stir to dissolve. Whisk in the honey, and then the olive oil and a little pepper. Taste and adjust the seasoning.
Arrange the watercress on individual salad plates and top with the pear slices. Scatter the walnut pieces and crumbled cheese over the top. Whisk the dressing again and drizzle over the salad or pass it separately in a bowl.
Wine Pairing(s)
Lincourt Syrah
Chateau Ferran Pessac-Leognan Blanc
Montevina Zinfandel
Louis Jadot Echezeaux Grand Cru
Domaine de la Vieille Julienne Chateauneuf-du-Pape
Tinto Figuero Ribera del Duero
Croft Vintage Porto
Chateau Haut-Pontet Saint Emilion Grand Cru
Forest Glen Shiraz
Greg Norman Pinot Noir
Try out our new Grocery List!
Add ingredients to an online grocery list and send to your phone, e-mail address, IM, or printer.
Use your AOL screen name to sign in and add your
own rating and review.
Sign In Now
Don't have a screen name yet? Register here and
you'll soon be on your way to rating & reviewing
recipes.
Register
ADVERTISEMENT
You'll love these smart, savvy, savory recipes from the Grocery Shopping Network. Collect your faves by creating a cookbook.
ADVERTISEMENT
