Endive and Pear Salad

• 1 large head Belgian endive
• 1 head romaine lettuce, leaves torn
• 1 Bosc pear
• 2 ounces gorgonzola, crumbled
• 1/4 cup chopped walnuts
• Freshly ground pepper
• 2 tablespoons seedless raspberry jam
• 2 tablespoons balsamic vinegar

1. Clean the endive with a dry paper towel and slice off the bottom to separate the leaves.
2. Arrange the leaves around the edge of a large platter.
3. Fill the inside with torn romaine leaves.
4. Cut the pear into thin slices and arrange throughout the platter.
5. Sprinkle the gorgonzola and walnuts on top and season with pepper.
6. In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm.
7. Stir with a small whisk.
8. Drizzle the dressing over the salad.
9. Photograph by Yunhee Kim

endive, romaine lettuce, pear, gorgonzola, walnuts, freshly ground pepper, seedless raspberry jam, balsamic vinegar

Taken from www.foodnetwork.com/recipes/endive-and-pear-salad-with-raspberry-vinaigrette-recipe.html (may not work)