INGREDIENTS
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1/4 cup pecan halves
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1/2 teaspoon garam masala (such as McCormick), divided
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1/8 teaspoon salt
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3 assorted firm-ripe pears (such as Bosc, Anjou, or Bartlett)
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Cooking spray
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1 tablespoon sherry vinegar
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1 tablespoon Dijon mustard
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1 tablespoon honey
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2 teaspoons olive oil
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1 bunch chopped trimmed watercress
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2 heads Belgian endive, separated into leaves (about 1/2 pound)
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2 1/2 ounces blue cheese, crumbled
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4 flatbread crackers