Ingredients
  • 1/4 cup pecan halves
  • 1/2 teaspoon garam masala (such as McCormick), divided
  • 1/8 teaspoon salt
  • 3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
  • Cooking spray
  • 1 tablespoon sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 teaspoons olive oil
  • 1 bunch chopped trimmed watercress
  • 2 heads Belgian endive, separated into leaves (about 1/2 pound)
  • 2 1/2 ounces blue cheese, crumbled
  • 4 flatbread crackers
Preparation 1. Preheat oven to 400°. Toast the nuts in the oven 2-3 minutes or until fragrant. Transfer the nuts to a bowl, and toss with 1/4 teaspoon garam masala and the salt. 2. Halve and core the pears. Cut each half into 3 wedges. Lightly coat a nonstick baking sheet with cooking spray; arrange pear wedges on their sides on prepared pan, and sprinkle tops with remaining 1/4 teaspoon garam masala. Roast pears in the middle of the oven, turning once, about 20 minutes or until tender and golden brown. 3. Whisk together the vinegar and the next 3 ingredients (through olive oil) in a small bowl. 4. Arrange greens and pears on each of 4 plates. Sprinkle the cheese and nuts over top, and drizzle with dressing. Serve with a flatbread cracker.

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