Info
- Course: Cold Appetizer
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 58 Times
Can be made ahead of time.
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Belgian Endive Salad with Pears, Gorgonzola, and Pecans
Cookbook
If you can find them, use 3 bright red endives and 6 light yellow. This is a wonderful salad for a first course, followed by Grilled Veal Chops with Mushroom-Leek Compote. I like to serve this salad after the main course since it has all the components for a cheese and fruit course.
Yield : Serves 4 to 6
Ingredients
Dressing:
- 3 tablespoons sherry vinegar
- 1 teaspoon honey Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/3 cup olive oil
Salad:
- ½ cup chopped pecans
- 9 Belgian endives, thinly sliced lengthwise
- 1 pear, peeled, cored, and thinly sliced
- ½ cup crumbled Gorgonzola or blue cheese
Directions
1. In a small bowl, whisk all the dressing ingredients together.
2. Preheat the oven to 350°F. Spread the pecans on a baking sheet and toast for 7 to 10 minutes, or until lightly browned and aromatic. Set aside.
3. In a salad bowl, combine the endive, pears, and toasted pecans. Sprinkle the cheese over. Cover and refrigerate until serving.
4. To serve, drizzle the dressing over all and toss to mix well.
Advance Preparation:
This can be prepared through Step 3 up to 4 hours ahead, covered, and refrigerated.
© 2002 Diane Rossen Worthington
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings.
359 kcal
47 % daily value
88 % daily value
28 % daily value
2525 mg
132 mg
13 g
5 g
26 g
32 g
8 mg
337 mg
5 g
23 g
38 % daily value
