Endive Salad

(by Anna Moine)

Dressing:

2 shallots, chopped fine

1 part aged balsamic vinegar (at least 10 years old–invest in it!)

3 parts first batch Italian olive oil

3 large endives, cores removed and sliced 1/4 inch thick

Anjou pear, cut into small squares

Gorgonzola or similar blue cheese

handful of walnuts

optional: lardons (small cubes of crispy bacon)

Macerate shallots in balsamic vinegar for a minimum of 15 minutes, and slowly add olive oil.

(I make a big batch and save it for a week.)

Combine with endives, pear, cheese, walnuts, and optional lardons.

(Read Satisfaction, the story that accompanies this recipe.)