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