Step 1Peel the cipollini and place them on a baking sheet with a pinch of salt and a teaspoon olive oil. Roast in a 400-degree oven, turning occasionally for even browning, until brown and soft, about 45 minutes.
Step 2Place the onions with the remaining ingredients into a blender or food processor (or into a deep bowl, if using an immersion blender). Blend until smooth. Taste and adjust the seasoning if necessary. Makes three-fourths cup.
Step 1Trim and discard the roots of the lettuce and watercress. Separate the lettuce into leaves. Stem the cress. Wash both with cold water and spin dry.
Step 2Place the lettuce and watercress in a bowl. Add the almonds, pear, one-third cup vinaigrette, the fleur de sel and pepper. Toss gently.
Step 3To serve, divide the salad among four plates or bowls.