1 head cored radicchio lettuce
1 bunch trimmed arugula
1 trimmed belgian endive
2 cored and chopped (unpeeled) pears

Dressing
1/4 cup (60 mL) vegetabIe oil
3 tbsp (45 mL) cider vinegar
2 tbsp (30 mL) liquid honey
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Dressing: In small bowl, whisk together oil, vinegar, honey, mustard, salt and pepper.

Tear radicchio and arugula into bite-size pieces in large bowl. Halve endive lengthwise; slice crosswise and add to bowl. (Make-ahead: Cover with damp paper towel; refrigerate for up to 4 hours.)

Sprinkle pears over greens. Add dressing; toss.