The simplest salad ever. A perfect combination of crunchy endive and walnuts, with sweet, soft pears to balance the slightly bitter, sharp taste of the endives.

Serves 4-6:

6       endives, washed trimmed and cut into 1/4″ thick rounds

3       ripe pears, peeled, cored and cut into 1/2″ cubes

1 c    walnuts

4 oz crumbled blue cheese

I like a honey mustard dressing with this. I make this in a screw top jar.

Dressing:

2/3 c    olive oil

1/4 c    rice wine vinegar

2 tsp    honey mustard (ZAZ sweet mustard is a great brand for this)

Put everything in the jar and shake it up. Whatever you don’t need just keep in the refrigerator for another day.

Toss all the ingredients together, serve into bowls and drizzle with the dressing.

Great served with a crusty baguette and a glass of your favorite wine. I like this with a crisp chilled Sancerre—yummy!