1 romaine lettuce heart, chopped
1 bulb endive lettuce, chopped
1 bunch watercress, trimmed
1 cup walnut pieces, toasted
1/3 cup extra-virgin olive oil
2 Tbs red wine vinegar
1/2 cup Gorgonzola
1 pear, sliced
Salt, to taste
Freshly-ground black pepper, to taste

1. Combine the lettuce and walnuts.
2. In a small bowl, whisk oil into vinegar. Stir in the cheese and pear slices. Toss salad and season with salt and pepper, to your taste.

Serves: 4