Recipe - Warm Salad With Grilled Fruits Roasted Endive Crushed Nut

4 Nectarines
4 Pears
4 Plums
8 Belgian endive heads
4 Frisee heads
4 Radicchio heads
6 ounce Walnuts
6 ounce Hazelnuts
Butter
12 ounce Maytag bleu cheese
Salt to taste
Freshlyground black pepper;
to taste
=== VINAIGRETTE ===
3 ounce Sherry vinaigrette
3 ounce Olive oil
6 ounce Walnut oil
3 Shallots (to 4); minced
Salt to taste
Freshlyground black pepper;
to taste

In advance, split fruits in half, season and grill (if ripeness is an
issue, finish by roasting). Cut endive and frisee in half. Cut radicchio in
quarters. Toss nuts with melted butter, salt, and pepper, then lightly
roast. Cool and crush by hand or with a rolling pin. In a hot skillet or
roasting pan drizzle lightly with olive oil, season the endive, frisee, and
radicchio and roast them cutside down (you do want to color the endive).
Vinaigrette: Prepare vinaigrette by blending all ingredients. Toss roasted
endives with the vinaigrette. Arrange the lettuces and fruits on the plate,
and garnish with nuts and cheese. This recipe yields 8