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