Note: You will need a Japanese mandoline or other adjustable manual slicer.
Halve the pears lengthwise and remove core with a scoop or teaspoon.
Using aJapanese thin blade knife or mandoline, slice pear halves very thinly into 1/8-inchthickness.
Fan pear slices on dinner plates in a complete circle, leaving center ofplate open for salad.
Add arugula and julienne endives to a bowl and drizzle with 3 tablespoons extra-virginolive oil and the juice of one lemon.
Season with salt and pepper to taste and toss.
Arrange a bouquet of greens in the center of each plate on top of space left wherepears did not overlap.
Cut squares of Gorgonzola cubes and add 4 pieces toeach plate or sprinkle crumbled Gorgonzola on top of pear slices.
Garnish with toastedpine nuts, then drizzle salad and pears with a little vin cotto or aged balsamic.