Pear & Gorgonzola Salad

From Redbook

Photo by Jonny Valiant

Total time: 15 minutes

Makes 8 first-course servings

3 Tbsp. fresh lemon juice

2 Tbsp. maple syrup

2 tsp. Dijon mustard

Kosher salt and pepper

1/4 cup extra virgin olive oil

4 small ripe Forelle or Anjou pears, halved, cored, and cut into 1/4-inch-thick slices

2 large bunches watercress, trimmed

2 medium heads Belgium endive (red or white), cored, julienned

1 small red onion, halved, thinly sliced

4 oz. creamy Gorgonzola, cut into small pieces

1/2 cup toasted pecan halves

1. In large salad bowl, combine lemon juice, syrup, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; whisk until blended. Slowly whisk in oil until emulsified. Add pear slices and toss to coat. Cover bowl; refrigerate until ready to serve.
2. When ready to serve, add remaining ingredients to salad bowl and gently toss.