Pear and Blue Cheese Salad

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.

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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