Categories: Salads, Fruits/nuts 
      Yield: 6 servings 
  
      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 
  
  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 
  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.