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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: Preheat oven to 350F degrees.
Combine oil, cider, cider vinegar, and honey in a small jar with a
tight-fitting lid; shake well to combine.
Toast pecans on baking sheet in preheated oven for 7 minutes or until
crisp and fragrant; set aside.
Arrange watercress on 6 chilled salad plates. Arrange apple and pear
slices on top. Sprinkle with bleu cheese and pecans.
Shake dressing once more and drizzle over each plate.
Ingredients:
2 Tablespoon(s) Vegetable Oil
1 Tablespoon(s) Apple Cider
1 Tablespoon(s) Apple Cider Vinegar
1 Tablespoon(s) Honey
2/3 Cup(s) Pecan Halves
1 Bunch(s) Watercress, trimmed
2 Red apples, sliced thinly
2 Firm Pears, sliced thinly
6 Ounce(s) Crumbled Bleu Cheese |
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