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Ingredients

Serves 6

• 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
• 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

Description

Alfred Portale Serves This Salad At His Gotham Bar ; Grill Restaurant In New York City. You Can Substitute Two Granny Smith Apples For The Pears For A More Tart Salad.

Martha Stewart