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This healthy Fall salad integrates a lot of seasonal produce. Bitter radicchio and endive leaves are offset by sharp blue cheese and walnuts. The dressing has grapes but is not sweet. We used sesame oil, because Thomas Jefferson dressed his greens with a homemade sesame oil. You can use olive oil and grapeseed oil instead.

1 small head radicchio, cut in half
2 endives
2 Seckel Pears
½ cup raw walnuts
Scant ¼ cup crumby blue cheese

For the dressing:
1 small garlic clove
1 cup conchord grapes
2 tsp Dijon mustard
2 T sherry or red wine vinegar
3 T sesame oil

To make the dressing:
Blend together the garlic, grapes, mustard, and vinegar, along with a pinch of salt. Slowly pour in the oil, blend, and adjust the seasoning to taste.

Remove the outer layers of the radicchio and endives and rinse well. Chop the radicchio in half lengthwise, then chop one of the halves horizontally into strips. Chop both the endives in half lengthwise, and then horizontally in 1” pieces. Toss the radicchio and endives together in a bowl.
Toss the walnuts and cheese into the greens.
Dress with the vinaigrette and serve.
Slice the pear in half and core. Place decoratively on the plate alongside the salad.
Serves 4 as an appetizer.