Pear salad with blue cheese

Ingredients:

• 2 ripe pears, such as Anjou, Bartlett, or Comice
• 60 g soft blue cheese (about 0.5 cup crumbled)
• 2/3 cup nuts (walnuts, pecans, almonds or cashews)
• 1 bunch of watercress
• 1 bunch of arugula
• 1 tbsp. apple cider vinegar
• 2 tsp grainy mustard
• 1/4 tsp coarse salt + more to taste
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 Belgian endive

Preparation:

1. Preheat oven to 350°F (175°C). Spread the nuts on a baking sheet in a single layer. Bake, shaking the sheet occasionally, until toasted and fragrant, about 7-10 minutes. Let cool, then coarsely chop.
2. Trim the stems of the watercress and arugula. Wash and dry the leaves.
3. Meanwhile, in a large salad bowl, combine the vinegar and mustard. Sprinkle with 1/4 teaspoon of salt and pepper to taste. Gradually whisk in the olive oil, starting with a few drops and then adding the rest until you have a smooth, slightly thick dressing.
4. Halve the endive lengthwise, remove the core, then thinly slice crosswise and add all the lettuce leaves to the bowl. Thinly slice the unpeeled pears and add to the salad. Sprinkle the salad with blue cheese and nuts, season with salt and pepper to taste. Gently toss to evenly distribute the greens and coat them with the dressing. Divide among plates and serve immediately.