Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Handfuls chicory greens
-(hearts of escarole or
- curly endive, raddichio,
- Belgian endive)
3 Bartlett or Comice pears
12 Whole walnuts
Walnut oil (optional)
4 oz Gorgonzola Dolcelatte
- crumbled
10 Branches chervil or parsley
Freshly milled pepper

------------------------VINAIGRETTE-----------------------------
1 1/2 tb Pear or champagne vinegar
-or to taste
Salt
3 tb Virgin olive oil
3 tb Walnut oil

SEPARATE LEAVES OF WHICHEVER type of green you're using. If using
escarole or curly endive, use just the pale inner leaves. (Outer
leaves can be sauteed with garlic and chile-- delicious!) Gently cut
or tear leaves into attractive pieces, wash and dry them and set
aside. To cut pears, stand them upright and slice off a round from
the side. Work your way around the pear, slicing it thinly into
crescent-shaped pieces. If walnuts are really fresh, simply crack
them and break them into quarters and eighths. If they aren't so
fresh, toss them in a little walnut oil and toast them at 350F until
lightly roasted, about 7 minutes. Prepare vinaigrette and use half of
it to dress the leaves. Set them on salad plates. Dress pears with
remaining vinaigrette and settle them into leaves. Scatter walnuts
over salad along with cheese. Garnish with chervil and dust lightly
with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then
whisk in oils. Adjust oil or vinegar to get the balance you like.

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