Endive Salad with Pears, Roquefort and Walnuts and Dijon Vinaigrette

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Dijon Vinaigrette:

1 tablespoon Dijon mustard

1-ounce red wine vinegar

1 teaspoon minced shallots

2 ounces extra virgin olive oil

Salt and pepper, to taste

Salad:

6 endives, center removed and julienned

2 pears, cored and cut into medium dice

3 ounces shelled walnuts

3 ounces crumbled Roquefort cheese