Endive Salad with Spinach, Grilled Peppers, Gorgonzola and Pears

Preheat the oven's broiler. Line a baking sheet with parchment paper.

Rinse and trim the peppers, cut in half and place cut-side-down on the baking sheet. Broil the peppers until the skin becomes blackened, let cool and peel.

Cut the endives into about 1 cm (approximately 1/2 inch) wide rings, cut out the tough stalks, rinse and drain briefly.

Trim and rinse the spinach and drain.

Using an apple corer, remove the core from the pears and then slice thinly.

Arrange the endives with spinach and pears on plates and crumble the cheese over the top. Cut the peppers into uniform pieces and also place on top of the salad.