Belgian Endive and Pear Salad
from the kitchen of Sharmagne Leland-St. John

2 large endive heads, sliced lengthwise
½ cup Italian parsley leaves, separated from stems
½ cup toasted walnuts
½ cup crumbled Gorgonzola, Danish bleu or Stilton cheese
1 firm Bartlett or Bosch pear, cored and thinly sliced

Fleur de sel and freshly ground white pepper

1 tablespoon extra virgin olive oil
2 teaspoons white wine vinegar
Juice of ½ lemon
2 tablespoons minced shallots

Cut off the bottoms of the endive. Slice and separate the larger
endive leaves. Wash under cold running water. Place the endive,
pears, parsley, cheese and walnuts in a large bowl. Toss gently
to combine.

In a bowl or a lidded jar combine the oil, vinegar, shallots and
lemon juice. Whisk or shake well. Drizzle over the salad.
Toss to coat.

Season to taste with a sprinkling of salt and pepper.

Serve immediately.

If you plan to make ahead of time, rub the pear slices
with lemon juice to keep them from turning brown, or
slice and add at the last minute.

You may also use Washington Delicious apples as I did
in the photo above because my pears were overly ripe.


Return to:

[New] [Archives] [Join] [Contact Us] [Poetry in Motion] [Store] [Staff] [Guidelines]