Ingredients

2 large handfuls of chicory greens (slightly bitter, such as radicchio, Belgian endive, escarole, curly endive)
3 large handfuls Boston or Bibb lettuce, torn bite-size
3/4 cup walnut pieces
4 slices sturdy white bread or French bread
4 teaspoons olive oil
3 ounces creamy blue-veined cheese, such as Gorgonzola or Blue Castello
Freshly ground black pepper
2 large Comice pears

Vinaigrette:
3 tablespoons light olive oil
2 tablespoons walnut oil
2 tablespoons sherry vinegar
1 tablespoon finely chopped shallots
1/4 teaspoon salt

Prep time: 30 minutes.

Directions

Wash and dry the greens. Toast the walnuts in a single layer in a 375- degree oven, about 5 minutes. Chop coarsely. Meanwhile, brush the bread slices with olive oil and toast until just crisp; spread with blue cheese while still warm and grind black pepper over each.

Peel, quarter and thinly slice the pears. Whisk together the vinaigrette in a small bowl and toss in a large shallow bowl with the well-dried greens, walnuts and pears.

Serve the salad on individual plates garnished with cheese toasts. (Reserve some unpeeled pear slices, if desired, to garnish the salad plates.) Makes 4 servings.