Asian Pear Salad With Pecans

By Sunset
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1/4 cup Champagne vinegar

1/2 cup extra-virgin olive oil

1 teaspoon Dijon mustard

1 tablespoon maple syrup

1 teaspoon kosher salt

2 to 3 heads frisée (about 12 oz.), ends trimmed and leaves separated

2 Asian pears, halved and thinly sliced

1 cup pecans, toasted

3/4 cup crumbled gorgonzola cheese

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