1 Remove the outer leaves of the endive so there are about 4 per person, and set aside.
2 Finely slice the remaining endive, then peel and finely slice the pear.
3 Dress the endive leaf with olive oil, salt and black pepper, than arrange them on a plate.
4 Assemble the pear, sliced endive and walnuts on a plate then dress with olive oil, salt, black pepper and a little drop of white wine vinegar.
5 Finish with some sliced gorgonzola on top.
