Endive and Pear Salad
This family-friendly salad has a sweet raspberry dressing that everyone will love.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
Directions:
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.
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 arrangement with William Morris Cookbooks/HarperCollins Publishers.
Source: foodnetwork.com
