Pear, Endive, and Watercress Salad

(I think this recipe is from Bon Appetit)

6 servings

3 Tbsp. sherry wine vinegar

1 Tbsp. chopped shallot

2 tsp. Dijon mustard

6 Tbsp. walnut oil

2 heads endive, cut crosswise into 1/2 inch strips

1 large bunch watercress, trimmed

1 medium head of radicchio, torn into small pieces

1/4 c. fresh Italian parsley leaves

2 ripe pears, cored, thinly sliced

1/2 c. walnut halves, toasted

Whisk vinegar, shallot, and mustard in small bowl. Gradually whisk in walnut oil. Season dressing with salt and pepper.

Combine endive, watercress, radicchio, and parsley in large bowl. Add sliced pears and walnuts. Toss with enough dressing to coat. Divide among plates and serve.

(Made this for Justin.)