Yield: 6 servings
|8 \N||Handfuls chicory greens --|
|\N \N||(hearts of escarole|
|\N \N||Curly endive, raddichio --|
|\N \N||Belgian endive)|
|3 \N||Bartlett or Comice pears|
|12 \N||Whole walnuts|
|\N \N||Walnut oil (optional)|
|4 ounces||Gorgonzola Dolcelatte --|
|10 \N||Branches chervil or parsley|
|\N \N||Freshly milled pepper|
|1½ tablespoon||Pear or champagne vinegar --|
|\N \N||Or to taste|
|3 tablespoons||Virgin olive oil|
|3 tablespoons||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 the 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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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