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Ingredients

1. 2 tablespoons balsamic vinegar
2. 1 tablespoon sherry vinegar
3. 1 tablespoon minced shallot
4. 1 1/2 teaspoons Dijon mustard
5. 1/2 cup extra-virgin olive oil
6. 2 tablespoons hazelnut oil
7. 2 tablespoons walnut oil
8. 1 teaspoon finely chopped thyme
9. Salt and freshly ground pepper
10. 3 heads of frisée (about 1 1/4 pounds), torn into bite-size pieces
11. 4 large endives (about 1 pound)—halved, cored and cut into 1-inch pieces
12. 2 ripe Bartlett pears—peeled, cored and thinly sliced
13. 1 cup crumbled blue cheese (5 ounces)

Description

5

Food & Wine