Ingredients
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4 small bartlett pears
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2 ripe avocados
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8 ounces watercress
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2 ounces arugula
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2 teaspoons pecans or 2 teaspoons almonds
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4 ounces Roquefort cheese
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3 teaspoons balsamic vinegar
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2 tablespoons extra virgin olive oil
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2 tablespoons walnut oil or 2 tablespoons almond oil
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1 teaspoon Dijon mustard or 1 teaspoon brown mustard
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1/2 teaspoon light brown sugar
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2 teaspoons lemon juice
Instructions
- Halve and core the pears.
- Slice them thinly and brush with lemon juice to stop discoloration.
- Cut the avocados in half, remove the pits and peel them.
- Carefully cut each half into five slices.
- Also brush with lemon juice to prevent discoloration.
- Place watercress and arugala on plates to be served and arrange pears and avocados on top.
- Sprinkle chopped nuts on top.
- For the dressing combine all dressing ingredients in a jar and shake.
- Spoon dressing on top and crumble the cheese on top of it all.
- Serve immediately.