Watercress and Endive Salad With Pears and Roquefort

• 1 large, ripe but firm Comice or Bartlett pear
• 2 teaspoons fresh lime juice
• 2 tablespoons pecans 1 ounce, lightly toasted
• 1 bunch watercress, trimmed about 4 ounces
• 2 endives, broken into leaves
• 2 ounces Roquefort, Stilton or another blue cheese, crumbled
• 2 teaspoons chopped fresh tarragon
• 1 tablespoon sherry or Champagne vinegar
• 1/2 to 1 teaspoon Dijon mustard, to taste
• Salt
• freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 1 tablespoon walnut oil

1. Peel, core and thinly slice the pear.
2. Cut the slices in half so theyre not too long.
3. Toss with the lime juice.
4. Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl.
5. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil.
6. Toss with the salad, and serve.

bartlett, lime juice, pecans, endives, cheese, tarragon, sherry, mustard, salt, freshly ground pepper, extra virgin olive oil, walnut oil

Taken from cooking.nytimes.com/recipes/1013411 (may not work)