1 tbsp. Dijon mustard
1 tsp. soy sauce
1/4 c. raspberry vinegar
1/2 c. walnut oil
Salt to taste
6 pears
3 bunches watercress

Make the vinaigrette dressing by mixing the mustard with the soy sauce in a bowl. Add the vinegar and mix well. Whisk in the oil, and season to taste with salt. Peel the pears and slice into thin pieces. Marinate the pieces in half the dressing for 4 hours. Cut half the stems off the watercress, then rinse and dry the leafy parts. Toss in remaining dressing. Drain the watercress and pears. Place the watercress on a serving platter and decorate with the sliced pears. Serves 8.