Endive, Pear and Gorgonzola Salad
This salad surprises the palate with a variety of textures and flavors. Sweet fall pears match perfectly with the crispy and slightly bitter endives and the creamy saltiness of the gorgonzola.
Makes
Serving size
Ingredients
4 medium (212 grams) Belgian endive heads
2 medium (400 grams) pears (Bartlett or Bosc), thinly sliced
⅓ cup gorgonzola cheese
¼ cup walnuts, chopped
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed, about ½ lemon
2 teaspoons honey
Instructions
- Pluck the leaves from the endives carefully. Arrange them neatly around on a serving platter.
- Arrange sliced pears on top of the endive.
- Crumble the gorgonzola cheese on top of the pears and endives and distribute uniformly (Note: cold gorgonzola is easiest to crumble).
- Chill the salad until ready to serve.
- Sprinkle the chopped walnuts on top of all the other ingredients.
- Combine olive oil, lemon juice and honey in a small bowl or measuring cup. Whisk together well until it forms a creamy vinaigrette.
- Drizzle vinaigrette evenly over the salad. Divide salad into 4 equal portions on individual serving plates.
Cooking Tip
When buying endives, look for moist-looking, smooth heads with no brown spots. You can use chopped pistachios instead of walnuts for a beautiful green contrast to the white salad.
Recipe Contributed by FamilyCook Productions
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