3 heads Belgian endive, trimmed and sliced crosswise, about ¼-inch slices
2 pears (such as Bartlett), ripe but firm, cored, cut into 16 crosswise slices or chopped
½ cup toasted walnut halves, chopped coarsely (or just leave them raw)
1 head butter lettuce, leaves left whole
Shaved Parmesan to taste*
Instructions
In a small bowl, whisk together shallot, vinegar, mustard, salt and pepper. Gradually whisk in oil.
Place the endive, pears and walnuts in a large bowl and toss with enough dressing to coat lightly. Arrange a few whole leaves of butter lettuce on each of 6 plates. Mound the endive salad on the lettuce leaves and top with a few shavings of Parmesan cheese.
Notes
*Or use crumbled Gorgonzola or Roquefort which are perfect with pears, but quite strong. If you decide to leave out the cheese altogether, finish the salad with a pinch of flaky salt.
Recipe by Pamela Salzman at https://pamelasalzman.com/endive-pear-salad-walnuts-parmesan/