Pear Salad

1 cup shredded radicchio

1 cup shredded Belgian endive

2 firm pears, cored and thinly sliced

1 tbsp. Dijon mustard

1 tbsp. freshly squeezed lemon juice

3 tbsp. olive oil

Salt and pepper

½ cup toasted walnut pieces

2 ounces blue cheese, crumbled.

Serves: 4

Serve with: or before any dinner, especially seafood or vegetarian.

Place radiccio, endive and pears together in bowl.  In small bowl mix mustard and lemon juice.  Gradually whisk in oil.  Season with pepper and salt to taste.  Pour over pear mixture and toss together.  Place onto individual plates and garnish with walnuts and cheese.