Endive, Pear + Roquefort Salad

Ingredients: red and yellow Belgian endive, Anjou pear, Roquefort cheese, purple radish, olive oil, red wine vinegar, cracked pepper

* * *

My own version of a classic salad - make sure to cut the endive lengthwise so they're more manageable, bite-size pieces.  I decided to omit the usual candied walnuts and compensated for the crunch with small, cubed purple radishes.  You could also make an appetizer version of this, using the whole pieces of the endive leaves as little spoons, placing a bit of pear, cheese, and radish inside.  

Recipe adapted from Ina Garten's Barefoot In Paris [2004].