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.

Serves 6.

2 WW points per serving