Pear and Blue Cheese Salad

2/3 . chopped pecans

1 bunch watercress

1 bunch of arugula

1 T. cider vinegar

2 tsp. whole grain mustard

salt and pepper

3 T. olive oil

1 Belgian endive

2 ripe pears

2 oz. blue cheese

In a small skillet toast the nuts until fragrant.

Clean and trim the stems from the arugula and water cress. Half the endive lengthwise and cut out the core. Slice in thin strips.

Core the pears and slice in thin strips.

In a glass bowl whisk the mustard and vinegar. Slowly stream in the oil until emulsified. Salt and pepper to taste.

Toss all ingredients to coat lightly. Top with crumbled blue cheese.