3 endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
2 tablespoons chopped walnuts
2 tablespoons crumbled gorgonzola or other blue cheese
1 Bartlett pear, cored and chopped
2 tablespoons extra virgin olive oil
2 teaspoons cider vinegar
Sprinkle of kosher salt and freshly ground black pepper
Directions
Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine. Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine.
Season to taste with a sprinkling of salt and pepper. Serve immediately.
