Endive Roquefort Salad

Ingredients

2 medium endive, about 6 leaves per person
1/2 cup walnuts, coarsely chopped and toasted
1/2 cup crumbled Roquefort cheese
1 or 2 Bosc pears

Instructions

Wash and trim endive leaves and arrange on plate. Wash and slice pears and arrange on endive leaves. Toast walnuts on cookie sheet at 350 degrees for 5 minutes, or until fragrant. Crumble Roquefort over salad. Scatter walnuts over salad. Serve with Champagne Vinaigrette.

Notes

This salad can be made with any "blue" cheese; I prefer Roquefort. It can be made with any pear; again I prefer Bosc.