Endive And Pear Salad

• 6 heads Belgian Endive
• 1-1/2 Tablespoon White Wine Vinegar
• 1 teaspoon Dijon Mustard
• 1-1/2 Tablespoon Mayonnaise
• 3/4 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• 6 Tablespoons Extra Virgin Olive Oil
• 2 Ripe Pears, Peeled, Cored And Thinly Sliced
• 1/4 pounds Brie, Sliced Thin
• 1/2 cups Toasted Walnut Halves

1. Trim off the core end of each head of endive. Separate the leaves, and spread leaves over a serving platter.
2. In a medium bowl, whisk together the vinegar, mustard, mayo, salt, and pepper. Slowly whisk in the olive oil to make an emulsion.
3. Place the pear slices and the brie slices over the endive. Sprinkle the walnut pieces evenly over the salad.
4. Drizzle vinaigrette over the top. Serve at room temperature.

endive, white wine vinegar, dijon mustard, mayonnaise, kosher salt, black pepper, olive oil, ubc, toasted walnut halves

Taken from tastykitchen.com/recipes/salads/endive-and-pear-salad/ (may not work)