Endive, Pear, And Blue Cheese Salad

• 1/4 cup walnuts, halved
• 1 (1-ounce) slice rye bread, cubed
• 2 teaspoons fresh rosemary, chopped
• 1 small garlic clove, chopped
• 1 teaspoon olive oil
• 3 assorted firm-ripe pears, such as Bosc, Anjou, or Bartlett
• 1 tablespoon fresh lemon juice, divided
• 1/2 cup low-fat buttermilk (1%)
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper
• 2 ounces crumbled blue cheese, divided
• 1 1/4 pounds endive, trimmed and cut crosswise into 1/2-inch-thick slices

1. Preheat oven to 400u0b0. On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well. Toast until fragrant (5-6 minutes); let cool.
2. Halve, core, and slice pears. In a small bowl, combine pear slices and 1 teaspoon lemon juice; toss well.
3. In another small bowl, combine remaining 2 teaspoons lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese.
4. Arrange endive on plate or platter with pears. Sprinkle with remaining cheese and walnut mixture; drizzle with dressing.

walnuts, rye bread, fresh rosemary, garlic, olive oil, bartlett, lemon juice, lowfat buttermilk, worcestershire sauce, freshly ground black pepper, blue cheese, endive

Taken from www.myrecipes.com/recipe/endive-pear-bluecheese-salad (may not work)