1 head Boston, Bibb or sturdy red or green leaf lettuce
1 bunch watercress
1 small head frisee, and/or radicchio, and/or Belgian endive
1-2 ripe D’Anjou pears
Blue cheese — about 1/4 pound (I love Maytag from Iowa, yes the same family that made the washing machine (!), but any good quality blue will do. Not average supermarket cheese, and not pre-crumbled.)
about 1/2 cup walnuts, toasted (put on pan in 350 degree oven about 7-8 minutes until fragrant. Let cool. Can be done days beforehand, stored covered.)
2 t white balsamic vinegar
2 t lemon juice
bit honey (about 1/2 to 1 t., or to taste)
1 chopped garlic clove
Mix together in small jar. Add about 4 T olive oil and up to 2 T water. Shake. Done. Use now or later, stored in refrigerator.
Directions: Wash lettuces/greens, and let dry on kitchen towel. Tear now or later.
Toss lettuces in large-ish bowl with a few Tablespoons salad dressing. Mix well. Arrange greens on individual plates.
Cut pears in half lengthwise, remove core with spoon, apple corer, knife or whatever works for you. Cut into wedges the long way. Arrange slices in pretty way on plates on top of greens. Sprinkle on top the cooled, toasted nuts, and then crumble blue cheese on top. Drizzle a little salad dressing on top. Serve. Hold off on telling people how virtuous they can be feel for eating salad.