Chicory and Fennel Salad with Blue Cheese and Pears

Ingredients

• 1 head chicory, washed and dried with tough outer leaves removed
  
• one bulb fennel, tough outer section removed, cored and thinly sliced
  
• 1 head radicchio, washed and cut into a mediem shred
  
• 2 ripe but firm pears, like bartlett or anjou
  
• ³/₄ cup crumbled stilton (or blue) cheese
  
• ³/₄ cup toasted pecans, broken into pieces
  
• juice of one blood orange
  
• 1 tablespoon balsamic vinegar
  
• ¹/₂ cup extra virgin olilve oil
  
• 1 ¹/₂ teaspoons dijon mustard
  
• 1 small shallot, finely minced
  
• coarse salt and pepper to taste