• 6-7 pieces Belgian Endive leaves separated
• 4-5 oz gorgonzola or any blue cheese you prefer
• 4-5 radish, sliced
• 2 medium ripe but firm Pears, cored and sliced we love Bosc other favorite are red, or regular
• ¾ cup hazelnuts, toasted
• 2 tbsp chopped tarragon, green onions or chives

Pear Vinaigrette

• ½ pear, cored and chopped
• ⅓ cup creme fraiche
• 2 tbsp pear vinegar or lemon juice
• 1 tbsp dijon mustard
• 1 tsp honey
• ½ tsp sea salt
• ½ tsp black pepper