Sometimes I crave a simple salad, full of flavor with few ingredients. I was inspired by a salad I had enjoyed at Terra in Century City. White and red Belgian endive leaves along with light green baby gem leaves were combined with thin, crisp pear crescents and creamy blue cheese crumbles. All this tossed together with a bright chive lemon dressing. I love the rustic look of the presentation. This is a salad that is good as a starter or a finale for a meal. I’ve served it both ways. Serving this after the main course is refreshing and cleanses the palate….