Instructions: Cut pears lengthwise into quarters. Peel, core and cut each quarter into approximately 1-inch chunks and place in a small bowl. Add 2 teaspoons olive
oil, honey, dry mustard, salt and pepper and toss well.

Place a medium skillet over medium-high heat. Add pears and onions and cook,
shaking the skillet a few times, until pears are golden brown and onions are
slightly wilted, about 3 minutes.

Transfer pears, onions and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar and Worcestershire sauce and toss together gently. Season to taste with salt and pepper and serve warm.

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