1 shallot, finely diced
1/4 c. red wine vinegar
Juice of 1/2 lemon
1 c. walnut oil

Combine all dressing ingredients in bowl; mix well.

3 ripe pears
3 tbsp. butter, melted
Sugar
Fresh ground black pepper
2 bunches watercress
3 to 4 heads endive
1/2 lb. Roquefort cheese, crumbled
3/4 c. toasted walnuts

Peel, halve, and core the pears. Place pears flat side down on buttered cookie sheet. Brush tops of pears with melted butter. Sprinkle on sugar and black pepper.

Bake at 325 degrees for 20 to 25 minutes until knife inserts easily into pears. Let cool. Clean watercress and cut off bottom stems. Halve endive, core and slice from top to bottom into 1/4 inch slices.

Toss greens with dressing and arrange on plates. Slice pears into 1/4 inch slices; place on greens and garnish with Roquefort cheese and walnuts.