1 avocado, preferably Hass, cut into 1/2-inch dice
1 pear, peeled, cored, and sliced
1 In a small frying pan, toast the nuts over moderately low heat, stirring frequently, until golden brown, about 5 minutes. Or toast them in a 350 degrees F oven for 5 to 10 minutes.
1 Put the potato in a medium pot of salted water. Bring to a boil and simmer until tender, about 10 minutes. Drain and set aside.
1 Meanwhile, in a large glass or stainless-steel bowl, combine one third of the blue cheese with the vinegar, salt, and pepper. Mix thoroughly and then gradually whisk in the oil. Reserve 2 tablespoons of the dressing.
1 Add the romaine to the rest of the dressing and toss. Transfer to a platter or salad bowl.Toss the watercress with the reserved dressing. Arrange the remaining blue cheese, the watercress, walnuts, potato, onions, avocado, and pear slices on top of the lettuce.
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