3 heads Belgium endive
3 c. assorted torn greens
2 c. apples, julienned
2 c. pears, julienned
1 c. Gorgonzola cheese, crumbled
1 c. pecan halves, roasted

ORANGE VINAIGRETTE DRESSING:

1 c. olive oil
1 c. walnut oil
1 c. tarragon vinegar
2 tbsp. frozen orange juice, thawed
Salt to taste
Pepper, freshly ground to taste

Place 3-4 spears of washed and drained Belgium endive in a sunburst pattern on a chilled salad plate. Place washed and drained torn salad greens on the Belgium endive spears. Casually arrange the julienne of apples and pears on torn greens. Sprinkle lightly with crumbles of Gorgonzola cheese and roasted pecan halves. Combine dressing ingredients. Spoon the dressing over the salad to taste. Try adding slices of smoked chicken breast for a substantial main course.