For the salad:
2 large, ripe Anjou pears, cored and cut lengthwise into 1/4-in. wedges
2 large Granny Smith apples, cored and cut lengthwise into 1/4-in. wedges
2 ribs of celery (approximately 5 or 6 in. long), cut into crescents
3 - 4 scallions, trimmed (approximately 4 or 5 in. long, white and green portions) cut across into small rings
1/2 c. fresh bean sprouts
1 bunch watercress, stems removed
1/2 c. walnuts, lightly toasted
For the dressing:
1/4 c. rice wine vinegar
3 Tbsp. extra virgin olive oil
1 tsp. walnut oil
1 Tbsp. honey
1 Tbsp. Dijon-style mustard