- 1 cup chopped endive
- 3 cups mixed baby field greens
- 1 medium-sized ripe pear (any variety)
- 4 tablespoons coarsely chopped walnuts
- Blue Cheese Dressing
Toss the chopped endive and baby field greens together in a large wood bowl. Transfer 1 cup of the chopped greens to salad plates. Core the pear, and then cut it lengthwise into 1/4-inch thick slices. Divide the slices evenly between the salad plates, and arrange them into fan shapes over the chopped greens. Garnish each salad with 1 tablespoon chopped walnuts and 2 tablespoons creamy blue cheese dressing.
This recipe makes 4 salads.