Belgian Endive Spear With Pear, Walnut And Gorgonzola Recipe
Make Belgian Endive Spear With Pear, Walnut And Gorgonzola Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Endive
Separate the leaves of the Belgian endive and rinse them gently under cold water. Pat dry with a paper towel and set aside.
- 2
Prepare the Pear
Core the ripe pear and slice it into thin wedges. Set aside.
- 3
Toast the Walnuts
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes until fragrant. Stir frequently to avoid burning. Remove from heat and chop coarsely.
- 4
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper until well combined.
- 5
Assemble the Dish
On a serving platter, arrange the endive leaves. Top each leaf with a slice of pear, a sprinkle of toasted walnuts, and crumbled Gorgonzola cheese. Drizzle the dressing over the assembled endive spears.
- 6
Garnish and Serve
Garnish with chopped fresh parsley before serving. Enjoy your Belgian endive spears with pear, walnut, and Gorgonzola!
