Endive Salad with Blue Cheese, Pears and Walnuts
5 tablespoons rice vinegar
½ cup canola or sunflower oil
2 T Dijon mustard
1 shallot or garlic clove, finely chopped
6 heads California endive
3-4 T crumbled blue cheese
1 ripe pear, cored and quartered
4 T chopped roasted walnuts
Combine all ingredients in a bowl and whisk together until emulsified.
Dress the salad and divide equally among four plates. Cut the pear lengthwise into long, thin strips. Top each plate of dressed endive with equal amounts of cheese, walnuts, and pear slices.
Contributed by Richard Collins, President of California Endive Farms.