Cut off the bottoms of the Belgium Endive and separate into leaves If you are using radicchio, break into smaller leaves.

Wash the leaves and pat dry with paper towels and set aside

Remove the long stalks and bruised outer leaves of the fennel and trim the stem end. Wash and dry the fennel bulb and slice it across the bulb as thinly as possible. Lay the endive and fennel leaves decoratively on a plate or salad bowl.

Wash and slice the pears thinly. Add to the salad plate or bowl.

Sprinkle the plate with the walnut pieces and crumbled Gorgonzola Cheese

Mix the olive oil, balsamic vinegar, dijon mustard, salt and pepper in a bowl. Serve on the side or drizzle on top of the salad.