| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 181 mg |
| Serving Size | 1 of 4 servings |
| Calories | 196 |
| Total Fat | 9 g |
| Saturated Fat | 3 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 7 g |
| Cholesterol | 11 mg |
| Sodium | 181 mg |
Reviews
This is such a light refreshing salad. Love the easy and delicious dressing.
I don’t love endive and skipped adding and the salad was still great! Love the simplicity and the warm dressing. Bet it would taste great w dried cranberries or spinach too!