Escarole blue cheese and pear with walnut oil
1 bunch of escarole
Wash and dry the escarole and place in a salad bowl. Slice the pear and mix with the lemon juice. Roast lightly the walnuts in a frying pan. Crumble the cheese. Mix the oils with the vinegar, salt and pepper. Add the vinaigrette to the salad along with the pear, the walnuts and the cheese and toss well.