Ingredients

• 4 nectarines
• 4 pears
• 4 plums
• 8 heads Belgian endive
• 4 heads frisee
• 4 heads radicchio
• 6 ounces walnuts
• 6 ounces hazelnuts
• Butter
• 12 ounces Maytag bleu cheese
• Salt
• Pepper
• 3 ounces sherry vinaigrette
• 3 ounces olive oil
• 6 ounces walnut oil
• 3 to 4 shallots, minced
• Salt
• Pepper

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Instructions

1. In advance, split fruits in half, season and grill (if ripeness is an issue, finish by roasting).
2. Cut endive and frisee in half. Cut radicchio in quarters.
3. Toss nuts with melted butter, salt, and pepper, then lightly roast. Cool and crush by hand or with a rolling pin.
4. In a hot skillet or roasting pan drizzle lightly with olive oil, season the endive, frisee, and radicchio and roast them cut side down (you do want to color the endive).
5. Toss roasted endives with the vinaigrette. Arrange the lettuces and fruits on the plate, and garnish with nuts and cheese.