Wash the potatoes and boil whole until cooked.
Meanwhile, make the mustard dressing. Peel the shallot and chop very finely. Mix the shallot and red wine vinegar with the mustard and olive oil until homogenous and season with salt and pepper.
Wash the pears and watercress leaves and remove the chicory leaves one by one. Drain the potatoes and cut into ½ cm slices.
Take a non-stick pan and roast the pecan nuts in it. Remove from the pan and chop coarsely.
Take the same pan or grill pan and rub it with a little olive oil. Fry or grill the potato slices on both sides for 1 to 2 minutes until you have a brown grill pattern. Season with pepper.
Mix the salad leaves, the chicory, pear, tomatoes and crumble the blue cheese, dried cranberries and pecans over the potatoes.
Sprinkle with the mustard dressing just before serving.
