A delicious, elegant dinner party first course. I served for Thanksgiving. Pears are in season; watercress is a welcome bright green as Winter is setting in in the Northeast US.
Pears – D’Anjou
Walnuts – roasted and cooled (375 degree oven for 8 mins until fragrant)
Shallots, minced; soaked in apple cider vinegar to cover
Shake in bottle; refrigerate up to a couple days. Remove before using to come to room temp.
Wash and dry lettuce and watercress; remove thick stems if needed
Cut pear in half and core with corer, or cut into quarters and slice to remove core.
Cut quarters into quarters or thirds lengthwise to make moderate-size wedges.
Toss greens with vinaigrette. Place on individual plates. Lay pears in pretty way grouped together on side of plate. Sprinkle walnuts and blue cheese on top. Drizzle more dressing on pears, etc.