1/2 c. olive oil
1/4 c. walnut oil
3 tbsp. balsamic vinegar
1-2 tbsp. sherry vinegar
Salt
Freshly ground black pepper
1/2 c. broken walnuts
2 ripe and buttery Comice pears or crisp Pippin or Granny Smith apples
4 heads Belgian endive, leaves separated
2 lg. bunches watercress, stemmed
12 oz. Gorgonzola, crumbled into walnut sized pieces

Preheat oven to 350 degrees F.

To make vinaigrette, combine olive and walnut oils, vinegars, and salt and pepper to taste in a small bowl; reserve.

Place walnuts in a small heavy ovenproof skillet in oven, stirring frequently, until lightly toasted, about 10 to 15 minutes. Pour onto a plate to cool.

Just before serving, slice unpeeled pears or apples. Toss endive and watercress with some reserved vinaigrette to taste and arrange on 6 individual plates. On each plate place 6 slices of pear or apple, 4 pieces of Gorgonzola and evenly distribute walnut pieces over greens. Drizzle lightly with additional vinaigrette. Serves 6.