Chicory, Pear and Gorgonzola Salad

I've been trying to use goronzola cheese
more in all of my recipes and cooking
it's such a good tasting cheese.

Ingredients:
1/2 cup walnuts
2 small heads of chicory, washed and dried
1/4 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon chopped garlic (about 1 large clove)
3 ounces Gorgonzola cheese, crumbled
Salt and freshly ground black pepper to taste
3 large ripe pears, halved, cored, and thinly sliced
2 Belgian endive, leaves separated and washed

Directions:
Place the walnuts on a baking sheet in a 375-degree F. oven.
Bake, stirring occasionally until they are golden brown.
Tear the chicory into small pieces. Set aside in a bowl.
In another bowl, combine the oil, vinegar, garlic, and Gorgonzola.
Blend with a spoon. Adjust to taste with salt and pepper.
Add the pear slices to the mixture. Taste for seasonings.
Let it sit about 15 minutes before serving.
Divide the endive evenly among 4 plates,
forming a flower pattern on each.
Make a nest of chicory in the center of each plate.
Spoon the pear mixture over each nest.
Garnish with the toasted walnuts.