Autumn chicken salad

2 bunches watercress, trimmed, washed, and dried
3 whole poached chicken breasts, boned, skinned, and cubed, or 3 1/44 cups roasted chicken, cubed
2 ripe pears (Bartlett, Bosc, Comice, or d'Anjou)
1/31/2 lb. Gorgonzola or other quality blue-veined cheese
Dressing:
1 1/2 tbsps. drained green peppercorns in water
11 1/2 tbsps. red wine vinegar
3/4 cup walnut oil
salt
freshly ground black pepper
1/31/2 lb. Gorgonzola
or other quality blue-veined cheese
1/4 lb. roughly chopped shelled walnuts, toasted

Place the watercress in a serving bowl or deep platter. Place the chicken in a large mixing bowl. Peel and core the pears and cut them into 6 to 8 wedges, then cut the wedges in half crosswise. Add them to the bowl with the chicken. Smash the peppercorns roughly with a small mortar and pestle or with the side of a spoon. Combine the peppercorns with the other dressing ingredients and whisk to blend well. Season with salt and freshly ground black pepper.
Pour some of the dressing over the watercress and toss. Pour additional dressing over the chicken and pears and toss gently: take care not to break the pear pieces. (You may not need all the dressing.) Spoon the chicken mixture over the watercress. Crumble the cheese over the chicken and pears and toss the walnut pieces over all.