Ingredients

• For the Salad
• 4 pears (2 Bosc, 2 Bartlett)
  
• 2 tablespoons safflower oil
  
• 1 teaspoon cane sugar
  
• ¹/₂ cup brown Chinese vinegar
  
• 1 bunch oak leaf lettuce (preferably red)
  
• 1 bunch watercress
  
• 1 cup torn pieces of baby Swiss chard
  
• 1 cup torn pieces of frisée
  
• Vinaigrette (see below)
  
• 1 cup coarsely broken walnut pieces, toasted
  
• Crumbled Point Reyes Blue cheese
  

• For the Vinaigrette
• pear pan juices
  
• ¹/₄ cup fresh lime juice
  
• ¹/₈ teaspoon wasabi powder
  
• ¹/₃ cup walnut oil
  
• ¹/₃ cup safflower oil
  
• sea salt and freshly ground white pepper to taste