Watercress, Pear and Gorgonzola Salad

• 13 cup coarsely chopped cippolini or other sweet onion
• 1 teaspoon Dijon mustard
• 2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• Juice of 1/2 lemon
• 1/2 cup grapeseed oil
• Sea salt
• ground white pepper
• 2 tablespoons extra virgin olive oil
• 8 ounces watercress (about 1 bunch), thick stems removed
• 4 ounces Gorgonzola, sliced into 16 small slabs
• 2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered

1. Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender.
2. Puree until onion is very fine.
3. Season with salt and pepper.
4. Whisk in olive oil.
5. Rinse and dry the watercress.
6. In a large bowl, season watercress with salt and pepper and toss with the dressing.
7. Arrange cheese and fruit on four salad plates and top with watercress.

cippolini, mustard, red wine vinegar, honey, lemon, grapeseed oil, salt, ground white pepper, extra virgin olive oil, gorgonzola, fresh figs

Taken from cooking.nytimes.com/recipes/1013136 (may not work)