8    Handfuls chicory greens

           -(hearts of escarole or
           - curly endive, raddichio,
           -  Belgian endive)
      3    Bartlett or Comice pears

     12    Whole walnuts

           Walnut oil (optional)
      4 oz Gorgonzola Dolcelatte

           - crumbled
     10    Branches chervil or parsley

           Freshly milled pepper
--------------------------------VINAIGRETTE--------------------------------
  1 1/2 tb Pear or champagne vinegar

           -or to taste
           Salt
      3 tb Virgin olive oil

      3 tb Walnut oil

  SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole
  or curly endive, use just the pale inner leaves. (Outer leaves can be
  sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into
  attractive pieces, wash and dry them and set aside. To cut pears, stand
  them upright and slice off a round from the side. Work your way around the
  pear, slicing it thinly into crescent-shaped pieces. If walnuts are really
  fresh, simply crack them and break them into quarters and eighths. If they
  aren't so fresh, toss them in a little walnut oil and toast them at 350F
  until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of
  it to dress the leaves. Set them on salad plates. Dress pears with
  remaining vinaigrette and settle them into leaves. Scatter walnuts over
  salad along with cheese. Garnish with chervil and dust lightly with pepper.
  VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust
  oil or vinegar to get the balance you like.