SALADS: Enjoy this salad as a refreshing first course to any meal.

WATERCRESS SALAD WITH PEAR & HAZELNUT:

1 cup hazelnuts                                               

2 small pears, peeled, cored, quartered

2 tbsp. cooking oil                                          

2 bunches watercress, stemmed, rinsed

2 Belgian endive                                             

vinaigrette:

    2 tbsp. white-wine vinegar              

    ½ tsp. each salt & ground pepper

    1 tsp. sugar                                     

    ½ cup olive oil

Toast hazelnuts in a 325F oven for 25 to 30 minutes. Remove and cool.  Cook pears with oil until golden brown. Remove from pan, drain and cool on wire rack. Slice into thin slices.

Make vinaigrette by whisking vinegar, sugar salt and pepper together. Slowly whisk in oil. Set aside.

Toss watercress and endive together with half the vinaigrette. Transfer to four serving plates. Top each with pear slices and sprinkle with nuts. Drizzle more dressing on top and serve.