Ingredients

.333   cup(s) sherry vinegar 3   tablespoon(s) extra-virgin olive oil 2   tablespoon(s) sugar .25   teaspoon(s) salt .25   teaspoon(s) freshly ground black pepper 4   ripe Bartlett pears 3   endives, sliced crosswise into 12-inch pieces .5   pound(s) Roquefort cheese, crumbled .25   cup(s) pecans, toasted and finely chopped

Description

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