Ingredients
- Dressing
- 3 ounces Stilton cheese
- 1 teaspoon honey
- 1 garlic clove
- 3 tablespoons sour cream (whole or low fat)
- 2 tablespoons sherry vinegar, white wine vinegar, or champagne vinegar
- 1/4 cup half-and-half
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
- Salad
- 2 Belgian endive heads, halved lengthwise, cut into a 1-inch crosswise slices
- 1 bunch watercress, stems trimmed
- 1 large pear, ripe, sliced thin
- 3 tablespoons walnuts or pecans, chopped, lightly toasted
- 1/2 to 1 red onion, cut into thin slices (optional)
How to Make
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Step 1: In a blender or food processor, add two-thirds of the Stilton, reserving the rest and setting it aside. Add the next 4 ingredients (honey - vinegar). With the food processor running, slowly add the half and half. Transfer the dressing to a bowl, and add salt and pepper, to taste. Cover and refrigerate the dressing until you are ready to use it.
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Step 2: When you are ready to serve the salad, place the rings of endive into a bowl. Add the watercress and toss. Place a large handful of the greens onto each of 4 large salad plates.
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Step 3: Lay the pear slices over the salad, and drizzle about 3 tablespoons dressing over each plate (there is likely to be leftover dressing). Crumble the remaining Stilton over top of salad, and garnish the walnuts or pecans, and, if you like, the red onions too. Serve immediately.
We hope you enjoy this recipe!
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