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Fall Favorites | Watercress, Arugula, Pear & Roquefort Salad

This recipe for the Arugula, Pear & Roquefort Salad is filled with fall flavors, imbuing a hearty, seasonal taste. Great as a starter, or, as Lenore Pinello of Tequesta’s In The Kitchen, says "add roasted or grilled chicken to turn this into an entrée salad.”

   Enjoy!

 

Watercress, Arugula, Pear & Roquefort Salad

Watercress, Arugula, Pear, and Roquefort Salad - Fall Favorites salad recipe

You will need:

  • 1 bunch watercress
  • 1 bunch baby arugula
  • 2 tbsp. cider vinegar
  • 1 tsp. Dijon mustard
  • ¼ cup apple juice or apple cider
  • ¾ tsp. kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 2 ripe Bartlett pear, halved, cored and sliced
  • ¼ cup Roquefort cheese
  • ¼ cup toasted walnuts* (pictured with cashews)

In a medium bowl, whisk together the vinegar, mustard, juice, salt and pepper. Slowly whisk in the olive oil. Toss greens with vinaigrette. Toss the pears with some vinaigrette and place on the salad. Crumble the Roquefort onto the salad. Sprinkle with walnuts and serve.

  • Serves 4

 

* Pictured with cashews

 

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