Salad of Belgian Endive with Pears and Blue Cheese

Serves 4.

INGREDIENTS:
4 heads of Belgian endive
2 pears
Lemon juice
1 Tbsp red wine vinegar
Salt and pepper
1 tsp Dijon mustard
1 1/2 Tbsp walnut oil
1 1/2 Tbsp vegetable oil
2 oz blue cheese, crumbled

DIRECTIONS:

1. Cut the Belgian endives into slices crosswise.
2. Peel, core and dice the pears. Sprinkle with lemon juice to prevent them from discoloring.
3. Dissolve a pinch of salt in the vinegar. Mix in the mustard. Add the oils and pepper to taste and blend.
4. Combine the endives and pears in a salad bowl. Pour over the dressing and mix. Serve on cold plates and sprinkle with blue cheese.

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