2 cups fresh pear juice (about 4 pears)
Juice of 1/2 lemon
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
Water, as necessary
Salt and freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)
*Old Cheddar or Gouda can be substituted for the Mimolette.
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