*  Exported from  MasterCook  *
                                 FALL SALAD
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 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 (optional)
    4       oz           Gorgonzola Dolcelatte
                         - crumbled
   10                    Branches chervil or parsley
                         Freshly milled pepper
    1 1/2   tb           Pear or champagne vinegar
                         -or to taste
    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.
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