Combine the lemon juice, salt, mustard, and shallots in a bowl and mix. Slowly add olive oil, while vigorously whisking until completely blended. Whisk in the parsley and set aside.
Roast the walnuts in a 300 degree oven for 12-15 minutes or until golden brown, remove and set aside.
I like to peel the pears but most people leave it on. In any case, quarter it, core it and slice it into ½ inch pieces.
Gently fold the pears into the dressing. Remove 8 nice outer leaves for garnishing the plates and set aside.
Slice the remaining leaves into ½ inch slices discarding the core.
Combine all the ingredients in a bowl, and toss. Plate your salads and garnish with two leaves on each plate.
Recipe by Have You Eaten, SF? at https://haveyoueatensf.com/endive-pear-blue-cheese-salad/