To make the candied walnuts, combine walnuts and sugar in a pan over medium heat. Stir constantly until all of the sugar has melted onto the walnuts and the sugar has become a clear glaze. Pour the candied nuts onto a sheet of waxed paper to cool.
Halve and core the pears and slice so that the pieces are about 3/4 inch wide. heat 1 tsp. of the olive oil in an oven-proof skillet over medium heat. Add the pears and wine and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer the pan to oven and continue cooking until the pears are soft, about 5 - 7 minutes more.
Meanwhile, make the salad dressing. Whisk together the mustard and vinegar in a small bowl, then gradually incorporate the remaining 3 Tbsp. of olive oil until smooth and thick. Set aside.
Toss the watercress, arugula, and endive in a salad bowl. Add the cheese, candied walnuts, dressing, (and chicken). Season with salt and pepper and toss gently. Divide onto salad plates, and place roasted pears on the center of each salad. Serve while the pears are still warm.
Serving
Suggestions
Add a thick slice of multigrain artisan bread, and this makes a great, light meal.
Originally Submitted
8/22/2011
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