Endive Salad with Pear & Blue Cheese | culture: the word on cheese

Ingredients

• 1 tablespoon unseasoned rice vinegar
• ¼ teaspoon salt
• 1 teaspoon Dijon mustard
• 3 tablespoons sunflower or olive oil
• 1 tablespoon finely chopped parsley
• Ground pepper (to taste)
• 1 ripe D’anjou or Bartlett pear
• 3 heads each red and green endives
• ¼ cup chopped roasted walnuts
• ¼ cup crumbled blue cheese