• 1 heart romaine lettuce, chopped
• 1 bulb endive lettuce, chopped
• 1 bunch watercress, trimmed, 1-1 1/2 cups leaves
• 1 cup walnut pieces, toasted
• 1/3 cup extra virgin olive oil (EVOO)
• 2 tablespoons red wine vinegar
• 1/2 cup Gorgonzola cheese
• 1 pear, sliced
• Salt and pepper

Combine the lettuces and watercress with the walnuts. In a small bowl, whisk the EVOO into the red wine vinegar. Stir in the cheese and pear slices. Toss the salad and season with salt and pepper, to taste.

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