Radicchio, Endive and Pear Salad with Blue Cheese and Walnuts

1. Preheat oven to 375ºF. Arrange the walnuts in a single layer on a parchment-lined baking sheet and transfer to the oven. Roast until walnuts are lightly browned, about 5 minutes. Set aside and let cool.
2. In a small jar with a lid, add the oil, vinegar and honey and shake vigorously to combine; season with salt and pepper.
3. In a large bowl, combine the radicchio, endive, pear and walnuts and pour dressing over salad. Toss gently to combine. Divide among serving plates and top with the crumbled blue cheese.

Note: This salad can also be made with apples or red grapes instead of pears.