Zutaten für Belgian Endive Blue Cheese And Pear Salad
- 1 ripe but firm pear
- 1 teaspoon lemon juice
- 1 large head Belgian endive (about 4 cups)
- 4 ounces crumbled blue cheese
- Dressing made from 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, and 1/2 teaspoon Dijon mustard
- freshly ground black pepper, to taste, plus a generous grind for finishing
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- salt to taste
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Zubereitung von Belgian Endive Blue Cheese And Pear Salad
- Core and thinly slice 1 ripe but firm pear. Immediately toss with 1 teaspoon lemon juice to prevent browning.
- In a large bowl, gently toss 1 large head of Belgian endive (about 4 cups), loosely chopped, with 4 ounces crumbled blue cheese.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard, and salt and freshly ground black pepper to taste.
- Pour dressing over the endive and blue cheese mixture and gently toss to combine.
- Arrange pear slices artfully around the edges of a serving platter or individual salad plates. Mound the endive and blue cheese salad in the center.
- Finish with a generous grind of freshly ground black pepper.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
33g
Fat
31g
Carbs
4g
