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Ingredients

• 1/2 c. walnut halves
• 2 x heads Belgian endive
• 1 med head radicchio
• 2 bn watercress tough stems removed
• 2 Tbsp. minced flat-leaf parsley
• 8 ounce crumbled Gorgonzola
• 2 x ripe Anjou or possibly Bartlett pears
•     Coarse salt
•     Freshly-grnd white pepper
• 3 Tbsp. red-wine vinegar
• 2 tsp Dijon mustard
• 3/4 c. walnut oil plus
• 2 Tbsp. walnut oil
•     Coarse salt
•     Freshly-grnd white pepper

Description

Make The Walnut Vinaigrette: In A Medium Bowl, Whisk Together Vinegar And Mustard. Gradually Whisk In The Walnut Oil Till Emulsified. Season With Salt And Pepper. Cover, And Chill…

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