Kathy English brought this to our annual Runner’s Christmas Luncheon, delicious! Loved the flavor of the dressing! It’s from the Food Network.
WATERCRESS, PEAR AND BLUE CHEESE SALAD
1 small head Boston lettuce
1 bunch watercress, stalks removed
2 ripes pears, cored and sliced
1/2 c. crumbled blue cheese
1/2 c. walnut halves
Creamy Tarragon Dressing:
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. sugar
1/2 tsp. dry mustard
juice of 1/2 lemon
1 clove garlic, minced
5 tbsp. tarragon vinegar
1/2 c. light olive oil (or vegetable oil)
2 tbsp. extra virgin olive oil
1/4 c. light cream
Serves 4
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