1 bunch arugula, torn
1 head romaine lettuce, torn
3 medium pears, cored and thinly sliced
1/2 cup buttermilk
1/2 cup blue cheese
1 medium garlic cloves, minced
1/4 teaspoon ground black pepper
3 tablespoons chopped walnuts, toasted
Divide arugula and romaine among six plates.
Arrange pears on greens.
Combine buttermilk, cheese, garlic and pepper.
Toss salad in dressing. Sprinkle with walnuts and serve.
2 WW points per serving