Pear, Endive and Watercress Salad

3 tablespoons Sherry wine vinegar
1 tablespoon chopped shallot
2 teaspoons Dijon mustard
6 tablespoons walnut oil
2 heads of Belgian endive, cut crosswise into 1/2 inch wide strips
1 large bunch watercress, trimmed
1 medium head of radicchio, torn into 1 inch pieces
1/4 cup fresh parsley leaves
2 ripe Anjou pears, cored, thinly sliced
1/2 cup walnut halves, toasted

Whisk vinegar, shallot and mustard in small bowl. Gradually whisk in
walnut oil. Season dressing with salt and pepper. Combine endive,
watercress, radicchio, and parsley in large bowl. Add sliced pears and
walnuts. Toss with enough dressing to coat. Divide among plates and serve.

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