| 1 | Separate leaves of whichever type of green you"re using. |
| 2 | If using escarole or curly endive, use just the pale inner leaves. |
| 3 | (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. |
| 4 | To cut pears, stand them upright and slice off a round from the side. |
| 5 | Work your way around the pear, slicing it thinly into crescent-shaped pieces. |
| 6 | If walnuts are really fresh, simply crack them and break them into quarters and eighths. |
| 7 | If they aren"t so fresh, toss them in a little walnut oil and toast them at 350f until lightly roasted, about 7 minutes. |
| 8 | Prepare vinaigrette and use half of it to dress the leaves. |
| 9 | Set them on salad plates. |
| 10 | Dress pears with remaining vinaigrette and settle them into leaves. |
| 11 | Scatter walnuts over salad along with cheese. |
| 12 | Garnish with chervil and dust lightly with pepper. |
| 13 | Vinaigrette: in bowl, combine vinegar with salt, then whisk in oils. |
| 14 | Adjust oil or vinegar to get the balance you like |
