Endive and Pear Salad

This family-friendly salad has a sweet raspberry dressing that everyone will love.

Prep time:
Serving size: 4
Calories per serving: 116

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.

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

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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