Local Winter Greens with New York State Pears and Cheddar

By Brie

Carla tries to always shop local, and you should too. This salad is a great place to start.

Ingredients

• 4 medium heads Belgian Endive
• 2 medium Shallots (Finely Diced)
• 1 tablespoon Red Wine Vinegar
• 2 tablespoon Extra-Virgin Olive Oil
• Freshly Ground Black Pepper
• 1 Bunch Watercress (thick stems trimmed and cut into 3 inch sprigs)
• 1 Large pear (thinly sliced)
• 1 tablespoon Chives (cut at an angle into 1/4 inch lengths)
• 1 tablespoon Flat Leaf Parsley (coarsely chopped)
• 1/3 cup Almonds (toasted and coarsely chopped)
• 1/4 cup Crumbled Aged NY Cheddar Cheese

Preparation

Step 1

Remove the outer leaves of the endives and cut in half lengthwise. Cut into 1 inch thick slices on the bias.

Next mix the shallots, vinegar, and salt in a bowl. Set aside for 5 minutes to allow the flavors to marry. Whisk the olive oil into the vinegar mixture and season with pepper. Taste and adjust seasoning.

Combine the endive, watercress, pear, chives, parsley and vinaigrette in a large bowl and toss to coat.

Arrange on a platter and top with the almonds and cheese.