Warm Pear Salad

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  • 2 Bartlett pears, ripe but firm
  • 5 teaspoons extra-virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 medium red onion, sliced thin into rings
  • 2 heads Belgian endive, sliced crosswise into 1-inch pieces
  • 1 bunch watercress, tough stems removed
  • 1/4 pound Stilton or Roquefort cheese, crumbled
  • 1 1/2 teaspoon red wine vinegar
  • 1 teaspoon Worcestershire sauce


Cut pears lengthwise into quarters. Peel, core and cut each quarter into approximately 1-inch chunks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt and pepper and toss well.

Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.

Transfer pears, onions and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar and Worcestershire sauce, and toss gently. Season to taste with salt and pepper, and serve warm.

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