Frisée and endive salad with pears and blue cheese
Enjoy a delightful mix of frisée and endive lettuce topped with sweet pears and tangy blue cheese. This salad is a perfect balance of flavors and textures.
Ingredients:
- 1/2 cup walnuts
- 1 tablespoon very finely chopped shallot
- 1 1/2 teaspoons Dijon mustard
- 3 tablespoons sherry vinegar
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 110g blue cheese, crumbled
- 2 romaine hearts, quartered lengthwise and thinly sliced crosswise
- 1/2 fennel bulb, cored and finely chopped
- 2 carrots, finely chopped
- 1/2 seedless cucumber, seeded and cut into 1/2-inch dice
- 1 Fuji apple, cut into 1/2-inch dice
- 1 Hass avocado, cut into 1/2-inch dice
- 2 tablespoons thinly shredded basil leaves
Instructions:
- Heat up the oven to 350°F. Place the walnuts on a pie plate and bake for approximately 10 minutes until they turn golden brown. Allow to cool down, then roughly chop them.
- Using a big bowl, combine the shallot with Dijon mustard and sherry vinegar, then season with salt and pepper. Pour in the olive oil and whisk until the mixture becomes smooth. Add half of the blue cheese and continue whisking until the dressing thickens. Put in the lettuce, fennel, carrots, cucumber, apple, avocado, basil, and walnuts. Season with salt and pepper and mix everything together thoroughly. Sprinkle the remaining blue cheese on top before serving.
Summary:
- Calories: 2335 kcal
- Fat: 205 g
- Protein: 40 g
- Carbs: 94 g
- Potassium: 2491 mg
- Magnesium: 167 mg