Warm Winter Salad

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2 tablespoons extra-virgin olive oil

2 pears, sliced

2 small shallots, minced

6 tablespoons sherry vinegar

4 teaspoons Dijon mustard

3 cups shredded cooked turkey or chicken (12 ounces; see Tip)

1 large head radicchio, thinly sliced

1 large fennel bulb, cored and thinly sliced

2 large carrots, cut into matchsticks

2 tablespoons chopped walnuts, toasted (see Tip)

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

12 large butterhead or Boston lettuce leaves

1/2 cup crumbled Gorgonzola or goat cheese