Whisk:

• 5 tbsp rice vinegar
• 1/2 cup olive oil (or hemp)
• 2 tbsp Dijon mustard
• 1 garlic clove

Chop 6 heads of California endive and toss in dressing.

Divid equally on 4 plates and top each with:

• 1 rip pear (core, quarter, cut into thin strips)
• 1 Tbsp blue or goat cheese
• 1 tbsp roasted and chopped walnuts