Endive Salad with Blue Cheese, Pears and Walnuts
 

Endive Salad with Blue Cheese, Pears and Walnuts

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We love this recipe from California Endive Farms! The melding of sweet and savory and salty and slightly tangy wake up the senses in this enjoyable and simple-to-make salad.

SERVING SIZE

4

INGREDIENTS

Dressing:

5 tablespoons rice vinegar

1/2 cup canola or sunflower oil

2 tablespoons Dijon mustard

1 shallot or garlic clove, finely chopped

Salad:

6 heads California endive

3-4 tablespoons crumbled blue cheese

1 pear, cored and quartered

4 tablespoons walnuts, roasted and chopped

 

INSTRUCTIONS

For the dressing:

Combine all the ingredients in a bowl and whisk together until emulsified.

For the salad:

Dress the salad and divide equally among four plates. Cut the pear lengthwise into long, thin strips. Top each plate of dressed endive with equal amounts of cheese, walnuts, and pear slices.

  PRINT VERSION

vegetable plate

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