Boursin Dip
Creamy homemade Boursin dip with garlic, lemon, and fresh herbs—perfectly tangy, savory, and spreadable for crackers, veggies, or party platters.
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Pear and Watercress Salad
Crisp pears, peppery watercress, and toasted pine nuts tossed in a bright lemon-truffle vinaigrette, finished with delicate Parmesan shavings—a simple, elegant fall salad.
Ingredients:
- 2 firm ripe pears
- 2 tablespoons fresh thyme leaves (chopped)
- 2 teaspoons white truffle oil (you can substitute olive oil)
- 1 teaspoon salt
- 2 tablespoons pine nuts (toasted)
- 2 teaspoons fresh lemon juice
- 1 teaspoon Freshly ground black pepper
- 2 bunches watercress (rinsed, dried, large stems removed)
- small chunk Parmigiano-Reggiano (Parmesan) cheese (shaved)
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Instructions:
- Peel the pears if you’d like, then remove the cores and slice the pear pieces into small, julienned strips.
- In a bowl, combine the thyme, truffle oil, salt, pine nuts, lemon juice, and pepper.
- Add the watercress to the bowl and toss everything together. Finish with shavings of Parmesan cheese.
More about Pear and Watercress Salad
This is a lovely, earthy fall salad that uses lemon juice and truffle oil to make a delicious vinaigrette. If you don’t have truffle oil, you can substitute a good quality extra-virgin olive oil.
Posted:
October 23, 2017
Updated:
November 10, 2025
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