Endive' Pear' and Gorgonzola Salad

Ingredients

  • 4 large Belgian endive bulbs, 14 to 16 ounces total, thinly sliced crosswise
  • 6 ounces watercress or baby spinach
  • 1 bunch (6 ounces) radishes, thinly sliced
  • 4 cups diced pears (about 3)
  • 6 ounces Gorgonzola (Italian blue cheese), crumbled
  • 2 cups toasted walnuts
  • 1 tablespoon honey
  • 2 teaspoons minced shallots
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup white wine vinegar
  • 3 tablespoons cider vinegar
  • 1/2 cup walnut oil
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Description

Endive' Pear' And Gorgonzola Salad

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