Roquefort, Pear & Watercress Salad

January/February 1994

No votes yet

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.

Roquefort, Pear & Watercress Salad

Makes: 4 servings

Active Time:

Total Time:


  • 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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the dressing (Step 1) for up to 2 days.


Per serving: 101 calories; 7 g fat (2 g sat, 2 g mono); 6 mg cholesterol; 8 g carbohydrates; 3 g protein; 1 g fiber; 234 mg sodium; 200 mg potassium.

Nutrition Bonus: Vitamin A (58% daily value), Vitamin C (23% dv).

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit, 1 1/2 fat

More From EatingWell

Recipe Categories

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner