Watercress Endive Salad With Roasted Pears and Roquefort

• 12 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• salt & freshly ground black pepper
• 4 large bartlett pears
• 14 cup ruby port
• 2 tablespoons olive oil
• 23 cup walnuts, coarsely chopped
• 2 bunches watercress
• 6 Belgian endive
• 8 ounces Roquefort cheese, crumbled

1. To make the dressing, whisk together the olive oil, vinegar and mustard in a bowl.
2. Season with salt and pepper to taste.
3. Preheat the oven to 400F.
4. Peel pears.
5. Cut into quarters and core.
6. Cut each pear into approximately 10 thick slices each.
7. Place pear slices in a bowl and toss well in the Port and the 2 tablespoons olive oil.
8. Arrange on a heavy baking sheet in a single layer and bake for 20 minutes or until slices are just tender.
9. Let cool.
10. Place walnuts on baking sheet.
11. Toast for 5 minutes.
12. Watch them carefully so they do not burn.
13. Remove the tough stems from the watercress.
14. Remove cores from the endive and cut into thick slices.
15. To serve, arrange watercress around the outer edge of a large serving platter with the endives in the centre.
16. Drizzle with dressing.
17. Top with roasted pear slices and sprinkle with toasted walnuts and crumbled Roquefort.

extra virgin olive oil, red wine vinegar, mustard, salt, bartlett pears, port, olive oil, walnuts, bunches, endive, cheese

Taken from www.food.com/recipe/watercress-endive-salad-with-roasted-pears-and-roquefort-419768 (may not work)