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Endive and Pear Salad with Raspberry Vinaigrette Recipe

   
 

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     Endive and Pear Salad with Raspberry Vinaigrette

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   20 min.

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

Instructions
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.


Originally Submitted
9/16/2011





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