Endive, Gorgonzola and pear salad

Method 1. Cut the bases off each head of endive so that the leaves come away easily. Trim the bottom sides of each leaf diagonally so they end with a point. Thinly slice the trimmings.

For the vinaigrette: whisk all the ingredients together.

Put the whole endive leaves in a bowl, season and toss with the some of the vinaigrette.

Put the sliced leaves in another bowl, season and toss with remaining dressing (you may have a little dressing left over).

Using a plastic, squeezy bottle, drizzle the mayonnaise on 2 plates in a zig-zag pattern. Alternatively, thin the mayonnaise down with a little water and drizzle it on with a spoon. On each plate, arrange alternate yellow and red endive leaves in a circle, with their points facing outwards to look like petals of a flower. Pile some of the trimmed leaves and pear slices in the centre, then lay slices of gorgonzola on top (don't worry if it breaks up into pieces).

Drizzle a little more mayonnaise over the top and serve immediately.