Endive with Pears & Gorgonzola
by Country Spoon
Crisp endive and sweet red pears topped with tangy crumbled gorgonzola and a zesty dijon vinagrette all nestled in a bed of delicate curly frisee – a beautiful and festive salad fit for any celebration. Serve as a stunning salad course or a light dinner with some warm crusty bread… a perfect way to ring in the new year. Happy holidays everyone!
Endive with Pears & Gorgonzola:
2 endive heads
2 bunches frisee – curly endive
2 red pears – Anjou or Bartlett
3/4 c. gorgonzola – crumbled
2 t. whole grain dijon mustard
1 lemon – juiced
freshly cracked black pepper
Rinse endive and frisee and let drain. Remove frisee leaves from core and add to a large shallow bowl. Remove leaves from endive heads and arrange in a circular pattern on top of frisse. Slice pears and continue the pattern with the endive. Crumble gorgonzola on top of pears and endive. In a small bowl, combine mustard and the juice of one lemon. Drizzle over the salad and top with freshly cracked black pepper to taste. Serve immediately or chill up to 2 hours.