Grilled Pear, Chicory, And Endive Salad

• 4 small firm-ripe pears, such as Anjou, Bartlett, or Bosc (about 2 lbs. total)
• 1/2 cup plus 1 tbsp. extra-virgin olive oil
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 small head radicchio
• 2 small heads frisee
• 2 Belgian endives
• 3 tablespoons sherry vinegar
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup flat-leaf parsley leaves
• 3/4 cup toasted walnuts
• 3 ounces ricotta salata or pecorino cheese

1. Heat a grill to medium-high (about 450u0b0). Quar-ter pears lengthwise; stem and core. Toss pears in a bowl with 1 tbsp. oil; season with 1/4 tsp. each salt and pepper. Grill pears until lightly charred, 2 to 3 minutes per side.
2. Meanwhile, tear radicchio, frisee, and endives into 2- to 3-in. pieces. You should have about 12 cups.
3. In a large bowl, whisk together vinegar, mustard, and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Slowly whisk in remaining 1/2 cup oil.
4. Combine parsley, walnuts, and ricotta in a food processor; pulse until coarsely ground.
5. Toss warm pears and chicories in vinaigrette. Spread about 2 tbsp. walnut-ricotta mixture on each of 4 plates, then top with salad. Scatter remaining walnut-ricotta mixture over salads.

bartlett, extravirgin olive oil, kosher salt, pepper, head radicchio, endives, sherry vinegar, mustard, flatleaf parsley, walnuts, ricotta salata

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