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
