Endive Salad With Pear & Walnuts

• 4 Belgian endive
• 1 red pears, cored & thinly sliced
• 12 cup walnut pieces
• 6 ounces crumbled blue cheese
• 1 avocado, thinly sliced
• 2 tablespoons Dijon mustard
• 1 tablespoon cider vinegar
• 3 tablespoons olive oil
• 14 teaspoon sea salt
• 12 teaspoon fresh ground black pepper

1. In a medium bowl, whisk together the Dijon and mustard.
2. Season with the 1/4 teaspoon salt and some pepper.
3. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
4. Wash and dry the endive and separate the leaves onto 4 plates (1 endive per person).
5. Top the endive evenly with the pear, walnuts, cheese, and avocado.
6. To serve: drizzle the dressing over and top with black pepper.

endive, red pears, walnut pieces, blue cheese, avocado, mustard, cider vinegar, olive oil, salt, ground black pepper

Taken from www.food.com/recipe/endive-salad-with-pear-walnuts-254013 (may not work)