Watercress, Pear and Gorgonzola Salad


  • cup coarsely chopped cippolini or other sweet onion
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • ½ teaspoon honey
  • Juice of 1/2 lemon
  • ½ cup grapeseed oil
  • Sea salt
  • ground white pepper
  • 2 tablespoons extra virgin olive oil
  • 8 ounces watercress (about 1 bunch), thick stems removed
  • 4 ounces Gorgonzola, sliced into 16 small slabs
  • 2 ripe pears, cored, quartered and cut in wedges, or 4 fresh figs, quartered
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      506 calories; 42 grams fat; 8 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 20 grams polyunsaturated fat; 27 grams carbohydrates; 5 grams dietary fiber; 18 grams sugars; 8 grams protein; 21 milligrams cholesterol; 487 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 servings


  1. Combine the onion, mustard, vinegar, honey, lemon juice and grapeseed oil in a food processor or blender. Purée until onion is very fine. Season with salt and pepper. Whisk in olive oil.
  2. Rinse and dry the watercress. In a large bowl, season watercress with salt and pepper and toss with the dressing. Arrange cheese and fruit on four salad plates and top with watercress.

5 minutes

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