This salad might seem trivial to those who tasted any version of it. But, last time I served it to my friends, it turned out that it was completely unknown to them. It also earned many compliments. It is one of my favorite fall salads so I decided to post this recipe today, as fall is definitely here.
It is easy to make if you only have the right ingredients. The neutral taste of the endive is enhanced by the sweetness of the pear, the strong taste of the blue cheese and aromatic walnuts. Once drizzled with lemon juice and olive oil, the salad should be gently tossed. All the flavors infuse and with each bite you taste them blending in your mouth.
This salad can be served as a dinner entrée or, as it is often in France and Switzerland, as a lunch dish, accompanied by a fresh baguette.
Endive and Pear Salad
Ingredients: 3-4 endives,
1 ripe but not too soft pear,
1/2 cup toasted walnuts quarters,
1 thick slice of Roquefort or any hard, good quality blue cheese,
juice from 1/2 lemon,
2-3 tbsp olive oil,
salt and freshly ground pepper to taste.
1. Cut endive diagonally into thick slices and place in a large shallow bowl.
2. Peel off the pear and remove seeds. Cut in four and slice. Scatter on top of the endives.
3. Cut the piece of blue cheese into small cubes and toss on the salad.
4. Finish with walnuts.
5. Make a dressing; in a small bowl mix lemon juice, olive oil, salt and pepper. Drizzle the salad on top. You can toss the salad gently or serve in layers for a better presentation.