Crisp fall salad with chopped endive, walnuts, chopped pear and blue cheese.
BE PICTURED IN; CHARACTERIZED IN:
Endive is one of my guilty pleasures. It’s more expensive than regular lettuce, but it’s so tender and has such a wonderful, only slightly bitter flavor that I can’t resist a splurge every now and then.
If you don’t have access to endive, you can substitute butter lettuce. Some of the other salads in the chicory family would also work – endive, escarole, frisee, radicchio.
Incidentally, my French friends in the area insist that the endive we grow here in Northern California is less bitter and more delicious than what you’ll find in Europe. Well, have fun! Visit endive.com for the story, the man from Sacramento and the farm behind California-grown endive.
Endive salad with walnuts, pears and gorgonzola
This recipe is offered as a salad, but you can also chop the pears and walnuts finer and stuff them into the endive leaves with some crumbled blue cheese, like you’re filling little boats for appetizers.
ingredients
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3 endive headsCut lengthwise, then crosswise into 1/2-inch slices
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2 tablespoon chopped walnuts
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2 tablespoons crumbled Gorgonzola or other blue cheese
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1 Bartlett pearcored and chopped
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2 tablespoon Extra virgin olive oil
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2 teaspoon Apple Cider Vinegar (balsamic vinegar works too)
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Kosher salt and freshly ground black pepper
method
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Combine the salad ingredients:
Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola and chopped pears. Throw to combine.
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Dress and serve:
Drizzle olives over the salad. Drizzle apple cider vinegar over the salad. Throw to combine.
Season with a pinch of salt and pepper. Serve immediately.
| nutritional information (per serving) | |
|---|---|
| 184 | calories |
| 15g | Fat |
| 12g | carbohydrates |
| 3g | protein |
