Endive with Pears, Walnuts, and Roquefort

Ingredients in this Recipe

1 pear, cored and sliced 1/4 inch thick
1/2 cup crumbled Roquefort cheese
1/2 cup toasted walnut halves
1/4 cup extra virgin olive oil
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
2 large heads endive (about 13 ounces), outer leaves reserved, remaining leaves sliced into 1/2 inch pieces
2 tablespoons sherry vinegar
2 tablespoons walnut oil

See Full Recipe at Martha Stewart