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Endive Spears
| 4 -6 heads |
Belgian endive |
| 1½ TBSP |
vinegar (your favorite- white wine preferred) |
| ¾ TSP |
Dijon mustard |
| 1 TBSP |
mayo |
| ¾ TSP |
salt |
| ½ TSP |
black pepper |
| 6 TBSP |
olive oil |
| 2 |
ripe pears or one can of pears |
| 4 oz. |
blue cheese (Roquefort) or your favorite goat cheese |
| ½ cup |
walnut halves |
- Cut endive heads in half. Cut out the core and separate the leaves. Rinse leaves really well and dry.
- Wisk together vinegar, mustard, mayo, salt, and pepper. Add olive oil slowly whisking the entire time to make an emulsion.
- Toast walnut halves in the toaster oven for approximately 1-3 minutes.
- Pour dressing over the endive. Sprinkle with cheese and warm walnuts.
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