Fall

FALL SALAD

6 Preparation Time :

Categories : Salads

Amount Measure Ingredient -- Preparation Method -- -- --

8 Handfuls chicory greens

-(hearts of escarole or - curly endive, raddichio,

- Belgian endive)

3 Bartlett or Comice pears

12 Whole walnuts

Walnut oil

4 oz Gorgonzola Dolcelatte

- crumbled 10 Branches chervil or parsley

Freshly milled pepper

--VINAIGRETTE--

1 1/2 tb Pear or champagne vinegar

-or to taste Salt

3 tb Virgin olive oil

3 tb Walnut oil

SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole

or curly endive, use just the pale inner leaves. (Outer leaves can be

sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the

pear, slicing it thinly into crescent-shaped pieces. If walnuts are really

fresh, simply crack them and break them into quarters and eighths. If they

aren't so fresh, toss them in a little walnut oil and toast them at 350F

until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of

it to dress the leaves. Set them on salad plates. Dress pears with

remaining vinaigrette and settle them into leaves. Scatter walnuts over

salad along with cheese. Garnish with chervil and dust lightly with pepper.

VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust

oil or vinegar to get the balance you like. - - - - - - - - - - - - - - - - - -