Endive with Pears, Gorgonzola, and Candied Walnuts
Caramelize the sugar in a saucepan. Stir in the walnuts and immediately transfer to an aluminum foil-lined baking pan greased with 1 tablespoon of oil. Spread thinly and allow to cool.
Rinse the endive, remove the stalk, and cut into strips.
Rine the pears, halve, and core, and cut into wedges.
Transfer the pear slices to a bowl and toss with vinegar, honey, lemon juice, and remaining oil. Season with salt and pepper.
Arrange the endive with pears in four bowls. Sprinkle with gorgonzola and walnuts and drizzle with the dressing. Serve garnished with fresh chives.