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
Whisk together first 5 ingredients. In a large serving bowl, combine frisée, pears, and pecans. Drizzle dressing over salad and toss well to coat. Sprinkle cheese on top and give another quick toss.
Note: Nutritional analysis is per serving.