Food & Cooking Recipes Salad Recipes Watercress, Frisee, and Pear Salad 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 20 mins Servings: 8 This crisp French salad is just what you need when serving a rich or heavy mani course, like our Beef Bourguignon. Ingredients 3 tablespoons white-wine vinegar 3 tablespoons olive oil Coarse salt and ground pepper 1 cup walnuts, broken into pieces 3 to 4 bunches watercress, trimmed 1 head frisee, core removed, leaves torn into bite-size pieces (about 8 cups) 2 red or yellow Bartlett pears, cored and cut into ¼-inch slices Directions Preheat oven to 350 degrees. Meanwhile, in a small bowl or jar, whisk or shake vinegar and oil until thick and combined; season with salt and pepper. (Dressing can be made a day ahead and refrigerated, covered.) Place nuts on a rimmed baking sheet. Bake until golden brown, 7 to 10 minutes. In a large bowl, combine watercress, frisee, pears, and dressing; toss gently to coat. Divide among plates; sprinkle with walnut pieces. Rate it Print