Endive and Goat Cheese

• 2 or 3 chopped shallots
• 4 heads Belgian endive
• 3 thinly sliced pears
• 4 ounces goat cheese

1. Saute 2 or 3 chopped shallots in butter until soft.
2. Tear 4 heads Belgian endive into pieces and arrange on a large plate; top with 3 thinly sliced pears, drained shallots and 4 ounces goat cheese.
3. Dressing variation: Use red-wine vinegar.

shallots, endive, goat cheese

Taken from cooking.nytimes.com/recipes/12810 (may not work)