Fall Salad

Yields:	6 servings
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	Preparation	25 minutes
	Cooking	5 minutes
	Ready In	30 minutes

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Ingredients

8	Handfuls	chicory	greens, (hearts of escarole or curly endive, raddichio, belgian endive)
3	each	pears	bartlett or comice
12	wholes	walnuts
1	x	walnut oil	optional
4	ounces	gorgonzola cheese	crumbled
10	Branches	chervil	or parsley
1	x	black pepper	freshly milled

Vinaigrette
1 1/2	tablespoons	champagne vinegar	or pear, or to taste
1	x	salt
3	tablespoons	olive oil, extra-virgin
3	tablespoons	walnut oil

Directions

SEPARATE 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 sautéed 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.