- 4 smooth skinned pears
- 2-3 cups watercress
- 1/2 cup toasted pecans
- 1/4 cup crumbled blue cheese
- vinaigrette dressing
- honey for drizzling
- lemon juice
Cut pears horizontally into 3 or 4 slices depending on the size of your pears. Use a paring knife to cut out the cores. The pieces should look like O’s. Leave the stem on the pop piece. Brush slices of pear with lemon juice to keep it from browning.
Toss watercress, pecans, and blue cheese with dressing until coated.
Reassemble the pear, vertically, with the watercress salad in between each slice. Once assembled, drizzle with honey, and serve.
Source: The Novice Chef adapted from Better Homes & Gardens