Belgian Endive And Pear Salad With Roquefort Dressing

• 2 belgian endive
• 1 head red leaf lettuce
• 2 ripe red Bartlett pears
• 2 green onions, sliced, green part only
• 1/4 cup coarsely chopped pecans or walnuts

Roquefort Dressing

• 4 ounces crumbled Roquefort cheese
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1/8 teaspoon white wine Worcestershire
• freshly ground black pepper

Arrange leaf lettuce and endive on 4 salad plates. Core and slice pears; arrange pears in between endive. Sprinkle with green onions and nuts.

In a medium bowl, crumble Roquefort cheese with a fork. Stir in mayonnaise, buttermilk, Worcestershire and pepper until mixture is creamy with small lumps of cheese. Spoon over salads and serve.

Recipe makes 4 salads.