Blue cheese and walnuts make graceful partners in any salad, but the addition of grilled pears raises the taste bar. This recipe calls for watercress, but feel free to substitute other leaves, such as arugula or radicchio. For a change of pace, substitute apples for the pears.
step 1Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray.
step 2Position the cooking rack 4-6 inches from the heat source.
step 3In a small frying pan over medium heat, combine the brown sugar, water, and pepper. Cook, stirring constantly, until the sugar dissolves. Stir in the walnuts, reduce the heat to low, and cook for 30 seconds. Remove from the heat and quickly spread the nuts on a sheet of parchment (baking) paper or a plate. Set aside and let cool.
step 4Brush the pear wedges with lemon juice and arrange on the grill or broiler pan. Grill or broil turning once, until the pears begin to brown, 3-4 minutes total. Set aside.
step 5To make the vinaigrette in a small bowl, whisk together the 2 Tablespoons lemon juice, the rice vinegar, the mustard, and the shallot. Add the salt and pepper and whisk to blend. While whisking, slowly add the olive oil in a thin stream until emulsified.
step 6In a large bowl, combine the watercress and blue cheese. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
step 7To serve, divide the salad among individual plates. Place 2 pear wedges on each, then sprinkle with the walnuts.
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healthy spring salad, complete with edible flowers.