Recipe Image

Roquefort, Pear & Watercress Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“Walnuts do double-duty in this tasty pear and Roquefort salad—walnut oil gets whisked into the vinaigrette and toasted walnuts are sprinkled on top of the salad.”


    • 2 tablespoons strong brewed tea, preferably Earl Grey
    • 1 tablespoon white-wine vinegar, or Champagne vinegar
    • 1 tablespoon walnut oil
    • 1 tablespoon minced shallots
    • 1 teaspoon Dijon mustard
    • Salt & freshly ground pepper, to taste
    • 3 cups washed, dried and torn red leaf lettuce
    • 3 cups washed and dried watercress leaves
    • 1 ripe pear, preferably red, cored and thinly sliced
    • 1 ounce Roquefort cheese, crumbled
    • 1 tablespoon chopped toasted walnuts


  • 1 Whisk together tea, vinegar, oil, shallots, mustard, salt and pepper in a large bowl.
  • 2 Add lettuce and watercress together and toss to coat. Divide among 4 salad plates, decoratively arranging pear slices over the lettuce mix. Sprinkle cheese and walnuts on top and garnish with a grinding of pepper.
  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019