for the vinaigrette:
3 tablespoons grapeseed oil
2 teaspoons walnut oil
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon honey
1/2 teaspoon Dijon mustard
fine sea salt
freshly ground black pepper

for the salad:
2 medium Comice or Bosc pears
2 tender celery ribs
2 heads endive
1/2 cup crumbled bleu cheese
1/3 cup toasted walnuts, coarsely chopped
1/3 cup pomegranate seeds

To make the vinaigrette, whisk together the grapeseed oil, walnut oil, vinegar, lemon juice, honey, and mustard in small bowl or measuring sup. Season with salt and pepper.

Cut the pears in half lengthwise to create manageable pieces. Using a mandoline set to 1/8 inch thickness, slice the pears lengthwise, cutting through the pith. Discard the seeds and stems. Toss the pear slices with a drizzle of the vinaigrette to prevent browning.

Slice the celery at an angle on the mandoline set to 1/8 inch thickness.

Core the endive and cut into 1/2-inch chunks.

In a large bowl, carefully toss together the pear slices, celery slices, and endive with half the remaining vinaigrette. Transfer to a platter or individual plates. Scatter over with bleu cheese, walnuts, and pomegranate seeds. Drizzle over with remaining vinaigrette. Yield: 4 to 6 servings as an appetizer salad. 

- Recipe courtesy of Joseph Erdos

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