| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 to 6 servings (10 cups) |
Ingredients
- 2/3 cup nuts (walnuts, pecans, almonds, or cashews)
- 1 bunch watercress
- 1 bunch arugula
- 1 tablespoon cider vinegar
- 2 teaspoons whole-grain mustard
- 1/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 3 tablespoons 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)
Instructions
- Preheat oven to 350 degrees 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. Wash and dry the leaves.
- Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with the 1/4 teaspoon 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. Toss the salad gently to evenly dress all the greens. Divide among 4 plates and serve immediately.
Nutrition Facts
| Calories | 229 calorie |
| Total Fat | 18 grams |
| Saturated Fat | 4 grams |
| Cholesterol | 11 milligrams |
| Sodium | 348 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 7 grams |
| Protein | 7 grams |
| Sugar | 5 grams |
Reviews
Prepared salad for a guest with a sophisticated palate and got rave reviews.
I made this recipe for christmas last year, and everyone loved it…even my picky eater husband! I have made it again since, and solo delicious!
I made the salad for Christmas and it was a big hit. I made it again tonight but added one teaspoon of honey. The honey added a hint of sweetness. I will add the honey in the future.
My husband and I call this the “House Salad”. I make it for many of our guests, and there is never any salad left!
WOW! Peppery, toasty, crunchy, sweet goodness. This is going to be a regular for me and my gang.
Nice, not great.
We had this 3 years ago for our first Thanksgiving in our new house and first one we hosted. We had gotten all our recipes from foodnetwork.com that year. This was my absolute favorite dish we had that year and I want it every year for Thanksgiving now. It was a hit.
I made this salad to accompany a grilled chicken dinner. The salad was lovely, with flavors that truly complimented each other. There were two subs and 1 tweak I made to the recipe. 1st I did not have watercress on hand, so I subbed baby leaf lettuce instead. 2nd I used candied walnuts in this recipe, as that is what I had on hand. And my tweak was to add brown sugar to the dressing, which I found to be a bit too tart. My husband thought the finished product was truly a lovely salad, and I concur! I highly recommend this salad recipe.
Ive made this salad for the past two years on Thanksgiving and my family raves about. I added some brown sugar to the dressing because I felt it was too bitter to start. Also, to save time I used a box of spring mix salad and added the toppings. I definitely recommend this recipe to anyone who wants a more flavorful salad!
I made this for our Thanksgiving dinner and doubled everything. It was a big hit! The tartness of the pears acted as a perfect counterpoint to the bitterness of the arugula. This recipe is definitely a keeper.