Ingredients

• 1 small head Boston lettuce, rinsed, dried, and torn into pieces
• 1 bunch watercress, rinsed, dried, and stalks removed
• 2 ripe pears, cored and sliced
• 1/2 cup crumbled blue cheese
• 1/2 cup walnut halves
• Creamy tarragon dressing:
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon sugar (optional)
• 1/2 teaspoon dry mustard
• 1/2 lemon, juiced
• 1 clove garlic, minced
• 5 tablespoons tarragon vinegar
• 1/2 cup vegetable oil
• 2 tablespoons extra-virgin olive oil
• 1 egg, slightly beaten
• 1/4 cup light cream

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Instructions

1. Divide the greens among 4 salad plates and chill. Meanwhile, prepare the dressing: Combine all the ingredients in a jar and shake vigorously to blend. When ready to serve, arrange the pear slices over the chilled greens. Top with blue cheese and walnuts and drizzle with 1 or 2 spoonfuls of dressing. Put the remaining dressing in a bowl and pass separately.