Ingredients
2 medium pears, halved and cored4 teaspoons olive oil, divided2 tablespoons cider vinegar1 teaspoon water1 teaspoon honey1/4 teaspoon salt1/8 teaspoon white pepper1 package (10 ounces) mixed baby salad greens1 cup watercress sprigs1/4 cup chopped hazelnuts, toasted1/4 cup dried cranberries
Preparation
Preheat oven to 400°. In a small bowl, toss pears with 1 teaspoon oil. Place in a 5x10x1-in. baking pan coated with cooking spray. Bake 10 minutes. Turn pears over; bake until golden and tender, 5-7 minutes longer.
When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining 3 tsp. oil in a steady stream.
In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
