Pear, Walnut and Endive Salad
Vinaigrette dressing
4 Belgian endive bunches, trimmed
2 bunches watercress, stems trimmed
6 large pears, cored and sliced julienne style (thin slices)
6 large Granny Smith apple, cored and sliced julienne style
3 cups walnuts, toasted
3 ounces Gorgonzola cheese
Prepare the Vinaigrette Dressing. Toss the watercress and endive together with enough dressing to moisten the vegetables. On each of six plates, arrange the sliced pears and apples. Next, fill in each endive “cup