Ingredients
1/4 cup blue cheese, (good quality) diced
1/4 cup walnuts, toasted and chopped
1/4 cup pear, diced and squeezed with a little lemon
2-3 small heads endive, dice 1/4 cup and save rest for serving
Parsley, chopped for garnish
Vinagrette
2 tablespoons sherry
1 teaspoon lemon juice
1 teaspoon shallot, minced
6 tablespoons grapeseed oil (or olive oil)
1 1/2 tablespoon truffle oil
1/2 teaspoon salt
Preparation
Preparation
Mix all ingredients for the vinagrette either in a small food processor or in a bowl with a whisk.
Mix together blue cheese, walnuts, pear, and ¼ cup chopped endive and toss with vinagrette. Season with a little salt and pepper to taste. Cut the ends off the other two endive heads and separate leaves to make “serving spoons.” Place a tablespoon of salad into the “endive spoon.” Arrange on serving plate, garnish with parsley and enjoy.
