Fall Salad



INGREDIENTS:

8 Handfuls chicory greens (hearts of escarole or
curly endive, raddichio, Belgian endive)

3 Bartlett or Comice pears

12 Whole walnuts

Walnut oil (optional)

4 oz Gorgonzola Dolcelatte crumbled

10 branches chervil or parsley

Freshly milled pepper

Vinaigrette

1 1/2 tb Pear or champagne vinegar or to taste

salt 

3 tb Virgin olive oil

3 tb Walnut oil

DIRECTIONS:

1. Seperate leaves of whichever type of green you´re using.
If using escarole or curly endive, use just the pale inner
leaves. (Outer leaves can be sauteed with garlic and
chile-- delicious!) Gently cut or tear leaves into
attractive pieces, wash and dry them and set aside. To cut
pears, stand them upright and slice off a round from the
side. Work your way around the pear, slicing it thinly into
crescent-shaped pieces. If walnuts are really fresh, simply
crack them and break them into quarters and eighths. If
they aren´t so fresh, toss them in a little walnut oil and
toast them at 350F until lightly roasted, about 7 minutes.
Prepare vinaigrette and use half of it to dress the leaves.
Set them on salad plates. Dress pears with remaining
vinaigrette and settle them into leaves. Scatter walnuts
over salad along with cheese. Garnish with chervil and dust
lightly with pepper.

VINAIGRETTE: In bowl, combine vinegar with salt, then whisk
in oils. Adjust oil or vinegar to get the balance you like.



Fall Salad