This recipe can be prepared in 45 minutes or less.

Ingredients

　　3 tablespoons extra-virgin olive oil

　　1 tablespoon white-wine vinegar

　　1 firm-ripe pear (about 1/2 pound)

　　2 Belgian endives (about 1 pound)

　　1 small head chicory (curly endive; about 1/2 pound)

　　In a small bowl whisk together oil, vinegar, and salt and pepper to taste. Halve and core pear and thinly slice lengthwise. Cut endives crosswise into 1/2-inch-wide slices and tear chicory into bite-size pieces. In a bowl toss greens with pear and vinaigrette.