Endive and pear salad
Delicious endive and pear salad with a perfect combination of flavors and textures. This refreshing and easy salad is a delightful mix of sweet and bitter notes.
Ingredients:
- 1 large head Belgian endive
- 1 head romaine lettuce, leaves torn
- 1 Bosc pear
- 60g gorgonzola, crumbled
- 1/4 cup chopped walnuts
- Freshly ground pepper
- 2 tablespoons seedless raspberry jam
- 2 tablespoons balsamic vinegar
Instructions:
- Pat dry the endive using a kitchen towel and trim the bottom to separate the leaves. Place the leaves along the perimeter of a large dish. Fill the center with torn romaine lettuce. Slice the pear thinly and scatter across the dish. Sprinkle gorgonzola and walnuts on top and season with pepper.
- Combine the jam and balsamic vinegar in a small microwave-safe bowl and heat for a few seconds until warm. Whisk the dressing well before drizzling it over the salad.
- Source: Adapted from Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By agreement with William Morris Cookbooks/HarperCollins Publishers.
Summary:
- Calories: 782 kcal
- Fat: 38 g
- Protein: 26 g
- Carbs: 94 g
- Potassium: 2298 mg
- Magnesium: 178 mg