0.5 pound baking potato peeled cut into 3/4-inch pieces
0.5 cup mild oil such as canola
0.3 teaspoon fresh-ground pepper black
1 cup cocktail onions drained
1 pears cored peeled sliced
1.3 pounds romaine lettuce
0.5 pound roquefort blue crumbled
0.8 teaspoon salt
1 cup walnut pieces
1 quart watercress chopped ( 10 ounces in all)
0.3 cup red-wine vinegar
Equipment
bowl
frying pan
oven
whisk
pot
Directions
In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 oven for 5 to 10 minutes.
Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes.
Drain and set aside.
Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper.
Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.
Add the romaine to the rest of the dressing and toss.
Transfer to a platter or salad bowl.
Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
Wine Recommendation: There's only one grape we can think of that can handle blue cheese, walnuts, avocado, and vinegar. Riesling it is, and an off-dry kabinett from Germany's Mosel is the one you want.
