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Place cut endive in a bowl of ice water with the juice of 1/2 a lemon to keep from turning brown. Toss radicchio and arugula together in a large bowl. Place Fustini's Cinnamon Pear balsamic in a bowl and slowly add Fustini's Roasted Walnut oil as you whisk to emulsify. Add the juice of 1/2 of a lemon, season with salt and pepper and whisk again.
Drain and dry endive and mix with radicchio and arugula. Toss lightly with vinaigrette, sprinkle with blue cheese and pear. Dot with candied walnuts.
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