Combine first 6 ingredients in a small bowl, stirring with a whisk.
Arrange endive and pear on 4 salad plates. Drizzle with vinaigrette; top with Gorgonzola.
Pasta and Radicchio: Cook 4 ounces multigrain penne according to package directions, omitting salt and fat. Drain; transfer to a bowl. Whisk together 1 1/2 tablespoons olive oil, 1 tablespoon white balsamic vinegar, 1/4 teaspoon sugar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add dressing to pasta; toss. Halve 1 head endive; slice into 1/4-inch strips. Core half a small head of radicchio; slice into 1/4-inch strips. Toss vegetables with pasta. Top with 1/2 ounce grated pecorino Romano cheese. SERVES 4 (serving size: about 2/3 cup) CALORIES 176; FAT 3g (sat 3g); SODIUM 167mg
Beets, Goat Cheese, and Walnuts: Whisk together 1 1/2 tablespoons walnut oil, 1 1/2 teaspoons sherry vinegar, 1/4 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, 1/8 teaspoon sugar, and 1/8 teaspoon black pepper. Rinse, drain, and cut 1 (8-ounce) package steamed, ready-to-eat beets into wedges. Halve 3 trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates with beets. Drizzle with dressing; top with 1/2 ounce crumbled goat cheese and 2 tablespoons chopped walnuts. SERVES 4 (serving size: 1 salad) CALORIES 145; FAT 9g (sat 5g); SODIUM 220mg
Anchovy Vinaigrette and Parmesan: Whisk together 1 1/2 tablespoons olive oil, 2 teaspoons lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon anchovy paste, 1/4 teaspoon sugar, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, and 1 minced garlic clove. Stir in 1/2 cup diced seeded tomato. Halve 3 trimmed heads Belgian endive; separate leaves. Arrange on 4 serving plates. Drizzle with dressing and tomato; top with 1 ounce shaved Parmesan cheese. SERVES 4 (serving size: 1 salad) CALORIES 97; FAT 3g (sat 2g); SODIUM 199mg