Belgian Endives and Walnuts

Ingredients:
4 heads Belgian endives, thinly sliced crosswise
Lettuce leaves
2 red or yellow pears, cored and diced
2 tbsp olive oil
4 tbsp chopped walnuts
3 tbsp red wine vinegar

 Direction:
1. Trim endive stems and slice into narrow strips crosswise. Arrange atop lettuce leaves on       4 salad plates. add pears.
2. Heat oil in skillet. Add walnuts and cook until lightly browned. add vinegar. pour mixture        over endives and pears.
3. Season with salt and pepper to taste. Serve immediately.