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Endive Salad with Pears, Blue Cheese, and Walnuts
Endive Salad
with Pears, Blue Cheese, and Walnuts
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Endive Salad

with Pears, Blue Cheese, and Walnuts

INGREDIENTS

Serves 4
  • 1 small shallot, minced
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper, to taste
  • 4 to 6 small endives (red and white)
  • 1 pear, thinly sliced
  • Lemon wedge
  • 2 ounces blue cheese, crumbled
  • 1/4 cup toasted walnuts, crumbled
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

In a small bowl, whisk together the shallot, vinegar, and honey. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper.

Cut the tough bottoms off of each endive and separate the leaves. Squeeze the lemon juice over the pear slices to keep them from browning.

Divide the endive leaves and pear slices among four plates. Sprinkle each with blue cheese and toasted walnuts and drizzle with vinaigrette. Serve immediately.

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