Salads - Endive, Pear, and Gorgonzola

Thank you, Emeril!

4 large Belgian endive blubs, 16 oz total, thinly sliced crosswise
6 oz watercress or baby spinach
1 bunch (6 oz) radishes, thinly sliced
4 cups diced pears (about 3)
6 oz Gorgonzola, crumbled
2 cups toasted walnuts
1 T honey
2 t minced shallots
1 t minced garlic
1/2 t Dijon mustard
1/4 cup white wine vinegar
3 T cider vinegar
1/2 cup walnut oil
1/4 cup olive oil
1/4 t salt
1/4 t black pepper

Combine endive through Gorgonzola in large bowl. Sprinkle walnuts on top, cover, and refrigerate until ready to serve.

Combine honey through mustard in small bowl, whisking to blend. Add vinegars and whisk to incorporate. Grad whisk in walnut oil, followed by olive oil. Season with s & p.

When ready to serve, drizzle vinaigrette over salad and toss to coate evenly. Serve immediately. Serves 6-8.