Endive and Pear Salad

By beltranm

Photograph by Anne Disrude

From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

Ingredients

• 1 large head Belgian endive
• 1 head romaine lettuce, leaves torn
• 1 Bosc pear
• 2 ounces gorgonzola, crumbled
• 1/4 cup chopped walnuts
• Freshly ground pepper
• 2 tablespoons seedless raspberry jam
• 2 tablespoons balsamic vinegar

Details

Servings 4
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

Clean the endive with a dry paper towel and slice off the bottom to separate the leaves. Arrange the leaves around the edge of a large platter. Fill the inside with torn romaine leaves. Cut the pear into thin slices and arrange throughout the platter. Sprinkle the gorgonzola and walnuts on top and season with pepper.

In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm. Stir with a small whisk. Drizzle the dressing over the salad.