2-3 lg. bunches watercress
Variety of other leafy green lettuces (optional)
3/4 c. pine nuts
1/2 c. olive oil
1/4 c. safflower oil
1/4 c. white wine vinegar
Salt and black pepper
2 or 3 ripe pears, preferably with red skins
8 oz. Maytog blue cheese, crumbled

Discard watercress stems, wash the leaf sprigs in cold water, spin dry, and wrap in a clean cloth. Refrigerate to chill and crisp for at least 1 hour and up to 4 hours before serving.

Place pine nuts in a small skillet over low heat and stir almost continuously until lightly toasted, about 5 minutes. Pour onto plate to cool.

Combine the oils, vinegar, salt and pepper to taste in a small bowl and whisk to combine; reserve.

Just before serving, core and slice the pears thinly. Combine the slices with the chilled watercress and lettuce and toasted pine nuts. Toss with the reserved vinaigrette to taste and arrange on individuals plates. Sprinkle each salad with the crumbled cheese. Serves 6.