Endive Pear Salad Salad & Dressings
1 tbsp. freshly squeezed lemon juice
salt to taste
4 tbsp.walnut or extra-virgin olive oil
fresh ground pepper
1 firm ripe Seckel or Comice pear at room temp, peeled,cored and cut into16 lengthwise slices 		4 Belgian endive, rinsed, trimmed and leaves separated but left whole
2 1/2 oz(75g) imported French Roqueforte Cheese
1/2 cup walnut halves, toasted and cooled
3 tbsp. fresh chives, snipped finely with scissors

In a large shallow bowl, whisk together the lemon juice and salt. Whisk in the oil and pepper. Taste for seasoning. Add the sliced pears and gently toss to coat thoroughly with the dressing. Add the endive, Roqueforte, walnut halves, chives and toss until the ingredients are equally distributed and evenly coated with the dressing. Season again with pepper and arrange on individual salad plates. Makes four servings.

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