Escarole with PEAR AND FETA

INGREDIENTS:
250 g clean escarole
1 pear or blanquilla water
50 g chopped walnuts
50 g diced feta cheese
2 tablespoons olive oil
vinegar

PREPARATION:
     Arrange the endive in a bowl clean, with the remaining chopped ingredients: pear, cheese and nuts.
     Seasoning with salt, oil, and finally the vinegar. Stir well and serve.

     Note:
     Along with escarole can also add other vegetables for salad as buds of Tudela, kale, red cabbage, lettuce, etc..