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Pear and Blue Cheese Salad



1 cup pear nectar
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon minced fresh ginger
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 Bartlett pears, cored and thinly sliced lengthwise
2 bunches watercress, thick stems removed
1/2 cup dried currants
2 ounces blue cheese, crumbled, about 1/4 cup
2 tablespoons pecans, coarsely chopped and toasted


In a large bowl, combine the nectar, lime juice, honey, ginger, salt, and pepper and stir to blend. Add the pears and toss to coat*.

Place the watercress on 4 salad plates, arrange the pears on top and spoon any remaining dressing over. Garnish with the currants, blue cheese and pecans and serve.

*The pears can be tossed with the dressing earlier in the day and kept in the refrigerator till ready to assemble the salads.







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