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Ingredients

• 4 large Belgian endive bulbs, 14 to 16 ounces total, thinly sliced crosswise
• 6 ounces watercress or baby spinach
• 1 bunch (6 ounces) radishes, thinly sliced
• 4 cups diced pears (about 3)
• 6 ounces Gorgonzola (Italian blue cheese), crumbled
• 2 cups toasted walnuts
• 1 tablespoon honey
• 2 teaspoons minced shallots
• 1 teaspoon minced garlic
• 1/2 teaspoon Dijon mustard
• 1/4 cup white wine vinegar
• 3 tablespoons cider vinegar
• 1/2 cup walnut oil
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Description

Endive' Pear' And Gorgonzola Salad

Emerils