Salad: Belgian Endive Salad with Pear, Nuts and Stilton Vinaigrette

South Florida Sun-Sentinel

Stilton Vinaigrette:

  • 3 tablespoons tarragon vinegar
  • 2 ounces stilton cheese, crushed with a fork
  • A few drops Worcestershire sauce
  • Salt and fresh-ground black pepper, to taste
  • 1/4 cup walnut oil
  • 3 tablespoons olive oil

Belgian Endive Salad:

  • 3 heads belgian endive
  • 1 small head radicchio, shredded
  • 1 ounce stilton cheese, crumbled
  • 1 medium anjou pear, peeled, cored and julienned*
  • 1/2 cup walnut halves
  • 1 tablespoon minced fresh chives

To make vinaigrette: Combine vinegar, stilton, Worcestershire, salt and pepper in a nonreactive bowl. Slowly whisk in the walnut oil and the olive oil to make an emulsion.

To make salad: Julienne 2 endive heads. Toss the julienned endive, radicchio, stilton, half the pears and half the walnuts. Add the dressing and toss to combine.

Place mixture in the center of each of 8 plates. Arrange whole belgian endive leaves around the edge of each plate. Place remaining pears and nuts on top of salads. Sprinkle with chives. Makes 8 servings.

* If salad will sit for any length of time, toss pears in a mixture of lemon juice and water to prevent browning.

Per serving: 239 calories, 75 percent calories from fat, 7 grams protein, 12 grams carbohydrates, 8 grams total fiber, 20 grams total fat, 8 milligrams cholesterol, 196 milligrams sodium.

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