5 tablespoons rice vinegar
½ cup canola or safflower oil
1 T Dijon mustard
1 shallot or garlic clove, finely chopped
1 pound red and white California Endive
2-3 T crumbled blue cheese (Point Reyes Original Blue, Stilton, or Gorgonzola)
1 ripe Comice or Anjou pear, cored and quartered
4 T chopped roasted walnuts
Combine all ingredients in a bowl and whisk together until emulsified.
Divide the leaves equally among four dinner-size plates. Cut the pear lengthwise into long, thin strips. Top each plate of endive leaves with equal amounts of cheese, walnuts, and pear slices. Immediately dress the salad and serve.
Contributed by Richard Collins, President of California Endive Farms.