Sunday, December 2, 2012

Pear, Walnut, and Bleu Cheese Salad on Endive

2 heads of endive
1 cup chopped walnuts
2 pears
1 cup bleu cheese crumbles
2 tablespoons strawberry jam
1/2 cup olive oil
1/2 cup red wine vinegar
1/4 cup dried cranberries

In a small bowl whisk together the strawberry jam, oil, and vinegar until it forms a vinaigrette.  Peel the pears and dice into small cubes.  Toss in the vinaigrette with the cranberries and store in the refrigerator for a half hour.

Peel the endive leaves away carefully from the core and rinse.  Arrange on a platter.

Take the pear mixture out of the refrigerator and stir in the walnuts.  Spoon a tablespoonful on the end of each endive leave.  Top with bleu cheese and serve!

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