Pickled Asian Pear Salad with Creamy Lemon Dressing

• 3 cups water
• 1/4 cup sugar
• 2 tablespoons kosher salt
• 1 teaspoon fennel seeds
• 1 lemon, halved
• 3 large Asian pearshalved, cored and thinly sliced lengthwise
• 1/4 cup creme fraiche or sour cream
• 1/4 cup fresh lemon juice
• 1 medium shallot, minced
• 1/2 teaspoon finely grated lemon zest
• 1/2 cup extra-virgin olive oil
• Salt and cayenne pepper
• 4 small heads frisee lettuce (2 pounds), tender green and white leaves only, torn into bite-size pieces
• 4 bunches watercress (2 pounds), thick stems discarded
• 1 red onion, thinly sliced lengthwise
• 1 1/2 cups crumbled blue cheese (6 ounces)

1. In a medium bowl, combine the water, sugar, kosher salt and fennel seeds; stir to dissolve the sugar and salt.
2. Squeeze the lemon halves over the water and drop them in the bowl.
3. Add the Asian pears and stir to separate the slices.
4. Cover the pears with a plate to keep them submerged and refrigerate overnight or for up to 2 days.
5. In a very large bowl, whisk the creme fraiche with the lemon juice, shallot and lemon zest.
6. Gradually whisk in the olive oil and season with salt and cayenne.
7. Drain the pears in a colander.
8. Add the pears, frisee, watercress and red onion to the dressing, season with salt and cayenne and toss.
9. Sprinkle the blue cheese over the salad and serve.

water, sugar, kosher salt, fennel seeds, lemon, asian pearshalved, creme fraiche, lemon juice, shallot, lemon zest, extravirgin olive oil, salt, frisee lettuce, bunches, red onion, blue cheese

Taken from www.foodandwine.com/recipes/pickled-asian-pear-salad-creamy-lemon-dressing (may not work)