Instructions: Heat 2 tablespoons oil in a 10-inch heavy skillet over moderately-high heat until hot but not smoking, then saute 1/2 the chestnuts with salt and pepper, to taste, stirring, until crisp on outside (being careful not to burn or cook until hard), about 4 minutes. Make other batch the same way. Remove from heat.

Halve and core pears, then cut lengthwise into thin slices.

Whisk together mustard, vinegar, and salt and pepper, to taste, in a large bowl and add remaining 6 tablespoons oil in a slow stream, whisking until emulsified. Whisk in shallot.

Add chicory, chestnuts, pears, and Stilton and toss until evenly coated. Season with salt and pepper.

This recipe yields 8 servings.

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