Ingredients
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3/4 cup buttermilk
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4 oz blue cheese
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1/2 cup pecans
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1 (14 oz) container celery
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5 heads Belgian endive
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1 (6 oz) piece smoked turkey breast or ham
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2 pears
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1 1/2 cup watercress
Steps
1
For the dressing, use an immersion blender to puree the buttermilk and blue cheese. Add freshly ground pepper to taste.
2
Heat a skillet without oil or butter and roast the pecans for 3 min. Transfer to a plate and cool.
3
Cut the celery into ¼-inch-thick slices.
4
Trim off the ends of the endive and separate the leaves. Cut each leaf into 3 pieces.
5
Cut the turkey breast into ½-inch cubes. Quarter the unpeeled pears and remove the core. Cut lengthwise into thin slices.
6
Mix the Belgian endive, celery, turkey breast, pear, and watercress. Toss with the dressing and sprinkle with pecans.
