Winter Pear, Endive, and Frisee Salad with Crumbled Blue Cheese and Red Wine Vinaigrette
Ingredients
| Red wine vinegar | 1 Tablespoon | |
| Balsamic vinegar | 1/2 Teaspoon | |
| Red wine | 1/2 Teaspoon | |
| Extra | virgin olive oil | |
| Minced garlic | 1/8 Teaspoon | |
| Finely chopped scallion/Finely chopped white part of scallion | 1 Tablespoon | |
| Chopped fresh rosemary/Chopped fresh thyme | 1 Teaspoon | |
| Kosher salt | To Taste | |
| Fresh black pepper | To Taste (1 Few Grinds) | |
| Belgian endive head | 1 | |
| Frisee head | 2 (Curly Endive) | |
| Seckel pears/Other firm small pears | 4 | |
| Blue cheese | 1 Ounce |
Directions
MAKING
1. In a small bowl, whisk together the first 5 ingredeints also add the next 3 ingredeints and whisk to blend, season to taste with salt and pepper
2. Now set the dressing aside
3. Meanwhile, take the endive and trim their bottoms and firsee and separate the leaves into a bowl
4. Take the pears and cut them in half, and also cut out the cores, then cut each half of the pears into 4 pieces and add to the bowl
5. In the same bowl, add 2 tablespoons of the vinaigrette to the salad and toss it
6. On 4 plates, arrange the salad, and crumble the blue cheese over each one,
drizzle the remaining dressing over the salads and serve
SERVING
7. Serve with a sauce of your choice or with bread, garlic bread toasted
Recipe Summary
Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4
