Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle
- 1 large endive
- 1 head romaine lettuce
- 1 Bosc pear
- 2 ounces Gorgonzola, crumbled
- 1/4 cup chopped walnuts
- Freshly ground black pepper
- 1/4 cup seedless raspberry jam
- 1/4 cup balsamic vinegar
Clean the endive with a dry paper towel and remove the core from the bottom to separate the leaves. Arrange the leaves in a circle on a large platter. Fill the inside of the circle with torn pieces of romaine lettuce. Cut the pear into thin slices and arrange throughout. Sprinkle the Gorgonzola and walnuts over the salad and season with pepper.
In a small microwaveable bowl, combine the jam with the balsamic vinegar. Heat for several seconds until slightly warm and then stir with a small wire whisk until combined. Drizzle over the salad and serve.
Recipe courtesy of Susannah Locketti
Recipe courtesy of Dave Lieberman
Recipe courtesy of Rachael Ray