Fall Harvest Salad

aged balsamic vinegar

freshly squeezed lemon juice

pure maple syrup

Dijon mustard

small garlic clove, pressed or grated with a microplane

 extra virgin olive oil

freshly ground black pepper

kosher salt

small head of radicchio (roughly 8 ounces), quartered, core removed, and thinly sliced

endive heads, ends trimmed, sliced lengthwise, and cut crosswise into slices

packed cups of baby arugula

ripe, slightly firm Bosc pears, cored, and cut into quarters

high-quality Gorgonzola cheese, crumbled by hand into small pieces (*choose one that is moderately creamy and salty)

shredded roast chicken

pomegranate arils

sliced apple

roasted beets