This is one of my favourite winter salads, especially at this time of year.
Fresh and light without being worthy, endive, pear, walnut and blue cheese salad is nice counterpoint to the the rich food we’ve been indulging in.
It’s also delicious, with each ingredient bringing something to the party.
Endive, pear, walnut and blue cheese salad
(serves 4)
- 50g walnut pieces
- juice of a lemon
- 2 Tb walnut oil (or mild olive oil)
- salt and pepper
- 2 endive, leaves washed and sliced on the diagonal
- 2 just ripe pears, sliced thinly
- a handful of parsley, roughly chopped
- 50g blue cheese, crumbled
- Dry fry the walnuts over a medium-low flame until lightly toasted. Remove from heat and set aside.
- In a small bowl, whisk together the lemon juice, oil, salt and pepper to make a dressing.
- In a serving bowl, toss the endive and pear slices with the dressing. Scatter over the walnuts, parsley and blue cheese.
Ten More Bites 
That sounds sooooo amazing I’m going to make this for sure
Thanks, Wade — it’s a good one, for sure 🙂
“It’s a work of Art”, said Mr Garfunkel
I see what you’re doing there…;-)