Belgian Endive Salad with Pears, Gorgonzola and Pecans

By caligma

Great first course salad..can also be served after the main course since it has all the components for a cheese and
fruit course.

Ingredients

• Dressing
• 3 Tablespoons sherry vinegar
• 1 teaspoon honey dijon mustard
• 1 tablespoon fresh lemon juice
• 1/3 cup olive oil
• Salad
• 1/2 cup chopped pecans
• 9 Belgian endives, thinly sliced lenghwise
• 1 pear, peeled, cored and thinly sliced
• 1/2 cup crumbled Grogonzola or blue cheese.

Preparation

Step 1

In a small bowl, whisk all the dressing ingredients together.

Preheat the oven to 350 degrees. Spread the pecans on a baking sheet and toast fot 7 to 10 minutes, or until lightly browned and aromatic. Set aside

In a salad bowl, combine the endive, pears, and toasted pecans. Sprinkle the cheese over. Cover and refrigerate until seving.

To serve: Drizzle the dressing over all and toss to mix well.

Advanced Preparation:
This can be prepared through Step 3 up to 4 hours ahead, cover and refrigerate.