Pear, Endive & Chevre Salad

• 1 tablespoon champagne vinegar
• 1 12 teaspoons Dijon mustard
• salt
• fresh ground pepper
• 2 tablespoons extra virgin olive oil
• 2 pears, sliced and peeled (or leave peel on)
• 2 Belgian endive, bottoms trimmed and sliced lengthwise
• 2 cups arugula
• 1 -2 ounce chevre cheese, crumbled (goat cheese)

1. Combine vinegar, mustard, s&p and whisk til mixed.
2. Pour oil over in a stream and whisk vigorously til well blended.
3. Combine pears, endive, arugula and dressing and adjust for taste.
4. Divide among 4 plates and sprinkle with chevre.

champagne vinegar, mustard, salt, fresh ground pepper, extra virgin olive oil, endive, arugula, chevre cheese

Taken from www.food.com/recipe/pear-endive-chevre-salad-328304 (may not work)