Ingredients
1/2 cup (about 2 ounces) walnut halves
2 heads Belgian endive, trimmed, cut on the bias into 1/2-inch-thick rounds, and separated into rings
1 medium head radicchio, torn into 1-inch pieces
2 bunches watercress, tough stems discarded
2 tablespoons chopped fresh flat-leaf parsley
Walnut vinaigrette Walnut Vinaigrette
8 ounces Gorgonzola (preferably sweet or Dolcelatte), Stilton, or Roquefort cheese, crumbled or cut into eighteen 1-inch cubes
2 ripe Anjou or Bartlett pears, halved, cored, and cut lengthwise into 1/8-inch-thick slices
Coarse salt and freshly ground pepper
Preparation
Preheat the oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool.
Coarsely chop the walnuts. In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately.
