Grilled pear and watercress salad

Ingredients

---

• 2 Tablespoons firmly packed brown sugar
• 1 Tablespoon water
• 1/4 teaspoon freshly ground pepper
• 2 Tablespoons chopped walnuts
• 2 firm yet ripe pears, cored and cut into 6 lengthwise wedges, peel intact
• lemon juice for brushing
• Vinaigrette Dressing:
• 2 Tablespoons fresh lemon juice, plus extra for brushing
• 1 Tablespoon rice vinegar
• 1 teaspoon Dijon mustard
• 1 Tablespoon minced shallot
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 Tablespoon extra-virgin olive oil
• 6 cups watercress sprigs, tough stems removed
• 3 Tablespoons crumbled blue cheese

How to make it

---

• Prepare a hot fire in a charcoal grill or preheat a gas grill or broiler.
• Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4-6 inches from the heat source.
• In a small frying pan over medium heat, combine the brown sugar, water, and pepper. Cook, stirring constantly, until the sugar dissolves.
• Stir in the walnuts, reduce the heat to low, and cook for 30 seconds. Remove from the heat and quickly spread the nuts on a sheet of parchment (baking) paper or a plate. Set aside and let cool.
• Brush the pear wedges with lemon juice and arrange on the grill or broiler pan. Grill or broil turning once, until the pears begin to brown, 3-4 minutes total. Set aside.
• To make the vinaigrette in a small bowl, whisk together the 2 Tablespoons lemon juice, the rice vinegar, the mustard, and the shallot. Add the salt and pepper and whisk to blend. While whisking, slowly add the olive oil in a thin stream until emulsified.
• In a large bowl, combine the watercress and blue cheese. Pour the vinaigrette over the salad and toss gently to mix well and coat evenly.
• To serve, divide the salad among individual plates.
• Place 2 pear wedges on each, then sprinkle with the walnuts