Ingredients
1cupwalnut pieces
½lbbaking potato
½lbRoquefort,or other blue cheese
¼cupwine vinegar
¾tspsalt
¼tspfresh-ground black pepper
½cupmild oil
1¼lbromaine lettuce
20ozwatercress
1cupcocktail onions,drained
1avocado
1pear
Preparation
In a small frying pan, toast the nuts over moderately low heat, stirring frequently for about 5 minutes until golden brown.
Or toast them in a 350 degrees F oven for 5 to 10 minutes.
Put the potato in a medium pot of salted water
Bring to a boil and simmer for about 10 minutes until tender. Drain and set aside.
Meanwhile, in a large glass or stainless-steel bowl, combine one-third of the blue cheese with vinegar, salt, and pepper.
Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.
Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.
Toss the watercress with the reserved dressing.
Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
