Endive Salad with Walnuts, Pears, and Gorgonzola

This recipe is presented as a salad, but you could also chop the pears and walnuts more finely, and place with some crumbled blue cheese in the endive leaves, like filling little boats, for appetizers.

  • Prep time: 10 minutes
  • Yield: Serves 2 to 3

Ingredients

  • 3 endive heads, sliced first lengthwise, then crosswise in 1/2-inch slices
  • 2 tablespoons chopped walnuts
  • 2 tablespoons crumbled gorgonzola or other blue cheese
  • 1 Bartlett pear, cored and chopped
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons cider vinegar (balsamic is good too)
  • Sprinkle of kosher salt and freshly ground black pepper

Method

1 Place the chopped endive in a large bowl. Add the walnuts, crumbled gorgonzola, and chopped pears. Toss to combine.

2 Drizzle olive over the salad. Drizzle cider vinegar over the salad. Toss to combine.

Season to taste with a sprinkling of salt and pepper. Serve immediately.