Endive with Pears and Gorgonzola - Fresh-Pressed Olive Oil

Ingredients

• 1/2 cup walnut halves
• 2 tablespoons plus 1/3 cup extra virgin olive oil
• 6 ripe Seckel pears or another small variety, halved through the stem ends
• 1/2 cup pear nectar
• 1/4 cup pear balsamic vinegar, or more to taste
• 2 teaspoons honey, or more to taste
• Salt and freshly ground black pepper
• 6 heads endive or radicchio di Treviso, or 3 of each
• Six 1-ounce wedges of Gorgonzola dolce or your favorite blue cheese