Endive and Grape Salad with Pear Vinaigrette

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Pear Vinaigrette:

2 cups fresh pear juice (about 4 pears)

Juice of 1/2 lemon

2 tablespoons cider vinegar

1/2 teaspoon maple syrup

1/2 teaspoon Dijon mustard

1/2 cup canola oil

Water, as necessary

Salt and freshly ground black pepper

Salad:

2 teaspoons olive oil, for toasting nuts

1/4 cup pine nuts

4 endives, trimmed

2 cups red grapes, halved

2 pears, cored and julienned

1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)