Instructions: Put a skillet large enough to hold 4 salmon cakes in one layer without crowding over medium-low heat. Open and drain the salmon. (Remove bones, if any.) Put the salmon in a large mixing bowl. Trim the scallions and quarter each crosswise. Put the scallions (white and green parts) and the leaves from the dill sprigs in a food processor. Pulse just until chopped. (Or chop by hand.)

Add the scallions and dill to the salmon. (Do not wash the food processor bowl.)

Add 1/3 cup of the bread crumbs, the mustard, 1/4 cup of the mayonnaise, the cayenne, and salt and pepper to taste to the salmon. Mix well.

Put the remaining bread crumbs on a pie plate or wax paper. Form the salmon mixture into 4 cakes. Raise the heat under the skillet to medium-high and add the oil. Press the salmon cakes into the bread crumbs to coat evenly. One by one, gently lower the salmon cakes into the skillet with a wide spatula. Cook for 4 minutes on each side, turning them over with care, until they are crisp and brown on the outside. Reduce the heat if needed to prevent burning. Drain on a paper towel-lined platter.

While the salmon cakes cook, cut off 1/2 inch from the bottom from the radicchio. Halve lengthwise. With the flat side down, cut each half lengthwise into strips about 1/4 inch wide. Put into a salad spinner. Cut off 1/2 inch from the stem end of the endive. Halve lengthwise. With the flat side down, cut each half lengthwise into strips about 1/4 inch wide. Add to the salad spinner. Fill with water, drain and spin dry the radicchio and endive. Blot with paper towels to remove excess moisture

Put the blue cheese, the remaining 2 tablespoons of mayonnaise, vinegar, and black pepper to taste in the food processor and mix for 30 seconds.

Cut the pear into 1/2 inch cubes. Do not peel. Put the radicchio and endive into a large bowl. Add the pear. Add the dressing and toss. Put the salmon cakes on individual plates and serve with the salad.

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