Watercress, Pear, and Blue Cheese Salad

• 1 small head Boston lettuce, rinsed, dried, and torn into pieces
• 1 bunch watercress, rinsed, dried, and stalks removed
• 2 ripe pears, cored and sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup walnut halves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar (optional)
• 1/2 teaspoon dry mustard
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 5 tablespoons tarragon vinegar
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 1 egg, slightly beaten*
• 1/4 cup light cream

1. Divide the greens among 4 salad plates and chill.
2. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend.
3. When ready to serve, arrange the pear slices over the chilled greens.
4. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing.
5. Put the remaining dressing in a bowl and pass separately.
6. *RAW EGG WARNING
7. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
8. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

boston lettuce, blue cheese, walnut halves, salt, freshly ground black pepper, sugar, dry mustard, lemon, clove garlic, tarragon vinegar, vegetable oil, extravirgin olive oil, egg, light cream

Taken from www.foodnetwork.com/recipes/watercress-pear-and-blue-cheese-salad-recipe.html (may not work)