This gorgeous salad makes for a fresh, light spring dinner; serve with crusty bread. You can substitute arugula for the watercress; it has a similar peppery flavor.
With the dressing, the shallots were overpowering. It was like dipping a red onion in shallots and taking a bite, totally covering up the steak and pear. With a bottled balsamic vinegrette, it as was okay.
So my New Seasons didn't have watercress; I substituted mixed gourmet greens. I also opted for crumbled gorgonzola instead of the blue, which is more pungent. I grilled the steak. The dressing was good - I did add a bit more salt and some cracked black pepper. It went together easily and was delicious. A nice crusty bread finished the meal. Will definitely make again.
If this was served to me at a restaurant, I would be very happy...but I made it. How cool is that? It took me more like 40 minutes because I am slow, but this is going into the regular rotation!
