GETTING READY
1 Trim and wash all the vegetables.
2 Dry them well.

MAKING
3 Shred the Belgian endives.
4 Shred the fennel bulbs, having first removed their outermost layer.
5 In a bowl, combine the shredded endive and fennel bulbs.
6 In another bowl combine the salad greens.
7 Slice each of the tomatoes into quarters or 8 wedges.
8 Chop the walnuts very coarsely.
9 Peel the pears and cut them lengthwise into quarters.
10 Remove the cores, and slice.
11 Place in a bowl and sprinkle with lemon juice to prevent discoloring.

SERVING
12 In a large bowl or a serving plate, arrange all these prepared ingredients attractively.
13 Sprinkle with the walnuts.
14 Sprinkle the citronette dressing all over the salad and serve at once.