This salad has it all - it is bitter, sweet, salty, crunchy, soft, with a hint of acid from the dressing. It is perfect for fall and winter entertaining. It can be scaled up or down, makes for a great first course or a side, it is also a delicious addition to a buffet table. Use pomegranates and chesnuts if available, but it is equally delicious without.

HERE IS WHAT YOU WILL NEED:

1 head of radicchio, washed, dried and leaves torn

2 Belgian endives, larger leaves torn

1 Bosc pear that is ripe, but still firm, halved, cored and sliced thinly

1/2 cup toasted walnuts

1/2 cup cooked chestnuts (optional, I used store bought)

80 -100 g of Gorgonzola cheese

pomegranate seeds (optional)

Dressing:

3 tablespoons walnut or extra virgin olive oil

juice of 1 lemon

1 to 2 teaspoons Dijon mustard

Salt

Pepper

Prepare dressing by adding oil, lemon juice, mustard, salt and pepper to a bowl and whisk until emulsified (add a bit more mustard or lemon juice if necessary). You can also add all the ingredients to a jar, cover it tightly and shake until well combined and creamy. Taste and adjust for seasoning,

On a serving platter, arrange radicchio, endive and pear. Spoon most of the dressing over and toss gently, then taste and add more dressing if needed. Next, add the walnuts, chestnuts (if using), pomegranate seeds (if using) and chunks of Gorgonzola. Serve.