Yield: Serves 2

3 tablespoons Barleans Flax Oil
2 tablespoons Bragg’s Raw Apple Cider 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.