2 pears (grilled)
1 bulb celery root
1 head frisee (centers only)
1/2 lb. triple creme blue cheese

Vinaigrette
6 vanilla beans
2 oz. rice wine vinegar
pinch pepper
pinch salt
4 oz. olive oil

Vinaigrette Method
1. Warm the vinegar with the vanilla beans scraped into it. Let cool then whisk in the remaining ingredients.
Pears
1. Grill the pears, or even use them fresh. Clean the frisee using only the light green center
3. Clean the bulb of celery root by cutting off the top and bottom, then slice around the sides and julienne very thin.
Mix the celery root, frisee and a drizzle of vinaigrette. Place in the center of plate with pear next to it. Cut a piece of cheese and place o top of pear and drizzle the vinaigrette around the plate.