| 3 heads each | Red and white endive |
| 1 | Ripe pear (Bartlett or Comice) sliced |
| 4 Tablespoons | Walnuts, roasted |
| 4 ounces | Original Blue Cheese, crumbled |
|
Trim 1/4 inch from bottom of endives and separate whole leaves. Discard small center core section or save for another use. Place leaves, sliced pears, crumbled cheese and walnuts in salad bow. Toss gently.
Serves 4.
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Dressing |
| 2 Tablespoons | Rice vinegar |
| 1 teaspoon | Fresh lemon juice |
| ¼ teaspoon | Salt |
| 1 Tablespoon | Dijon mustard |
| 3 Tablespoons | Olive oil |
| 1 Tablespoon | Finely chopped fresh parsley |
|
Combine vinegar, lemon juice, salt and mustard and whisk together. Slowly add olive oil, whisking until fully combined. Add parsley. Season to taste with fresh ground pepper. |
