serves 8
1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress (about 2 large bunches)
2 heads Belgian endive, trimmed, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled feta cheese
1/3 cup husked toasted hazelnuts, coarsely chopped
Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.
courtesy of: Bon Appétit, February 1996
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