Frisee and Endive Salad with Pears and Blue Cheese

• 2 tablespoons balsamic vinegar
• 1 tablespoon sherry vinegar
• 1 tablespoon minced shallot
• 1 1/2 teaspoons Dijon mustard
• 1/2 cup extra-virgin olive oil
• 2 tablespoons hazelnut oil
• 2 tablespoons walnut oil
• 1 teaspoon finely chopped thyme
• Salt and freshly ground pepper
• 3 heads of frisee (about 1 1/4 pounds), torn into bite-size pieces
• 4 large endives (about 1 pound)halved, cored and cut into 1-inch pieces
• 2 ripe Bartlett pearspeeled, cored and thinly sliced
• 1 cup crumbled blue cheese (5 ounces)

1. In a large salad bowl, whisk the balsamic and sherry vinegars with the shallot and mustard.
2. Slowly whisk in the olive oil, then the hazelnut and walnut oils.
3. Add the thyme and season with salt and pepper.
4. Add the frisee and endives and toss to coat.
5. Add the pears and blue cheese and toss gently.
6. Serve the salad right away.

balsamic vinegar, sherry vinegar, shallot, mustard, extravirgin olive oil, hazelnut oil, walnut oil, thyme, salt, endives, bartlett, blue cheese

Taken from www.foodandwine.com/recipes/frisee-and-endive-salad-with-pears-and-blue-cheese (may not work)