Ingredients
2 Bartlett pears, ripe but firm
5 teaspoons extra-virgin olive oil
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 medium red onion, thinly sliced into rings
2 Belgian endive, sliced crosswise into 1-inch pieces
1 watercress, tough stems removed
1/4 pound Stilton or Roquefort cheese, crumbled
1 1/2 teaspoons red-wine vinegar
1 teaspoon Worcestershire sauce
Preparation
Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well.
Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes.
Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm.
