Instructions: Make the Walnut Vinaigrette: In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day. (

Makes about 1 cup)

Heat oven to 350 degrees. Place walnuts on a baking sheet. Toast, stirring occasionally, until crisp and fragrant, 10 to 12 minutes. Transfer walnuts to a bowl, and let cool.

Coarsely chop the walnuts. Trim Belgian endive; cut on the bias into 1/2-inch-thick rounds and separate into rings. Tear redicchio into 1-inch pieces. Halve, core, and cut pears lengthwise into 1/8-inch-thick slices.

In a large bowl, combine the endive, radicchio, watercress, and parsley. Drizzle with the vinaigrette, lightly coating all ingredients. Add the cheese, toasted walnuts, and pear slices. Season with salt and pepper. Toss well, and serve immediately.

Serves 6.

Cuisine: "Mexican"

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