Pear And Endive Salad
|Ripe pear||3 Ounce (1 Small Piece, Very Ripe)|
|Pear||24 Ounce (4 Large Pieces, 6 Ounces Each)|
|Lemon juice||3 Tablespoon|
|Apple juice||3 Tablespoon|
|Chopped fresh parsley||1 Tablespoon|
|Non-fat sour cream||1 Tablespoon|
|Belgian endive||6 Ounce, separated into leaves|
|Gorgonzola cheese||1 Ounce (1/4 Cup)|
1. For the dressing, peel and core the small pear. Cut it into large chunks, place in a small bowl and mash with a fork until smooth. Stir in 2 tablespoons of the lemon juice, the apple juice, parsley, sugar and sour cream; set aside.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.