3 heads of belgian endive
¼ pound french roquefort
2 bartlett pears, skinned and sliced into eighths
½ cup of toasted pecans

Trim the core off the endive and slice it in thirds, the way you’d chop a carrot.
Toss in a bowl with pear slices and toasted pecans.
Crumble blue cheese on top

And serve with a red wine or balsamic vinaigrette. 

(liberally adapted from Ina Garten’s recipe)