Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle

Recipe courtesy of Susannah Locketti

Show: Food Network Specials

Episode: The Next Food Network Star, Part 5

Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle

Name: Endive and Romaine Salad with Walnuts, Pears, and Gorgonzola and Raspberry Balsamic Drizzle
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Level: Easy
Total: 10 min

Prep: 10 min

Yield: 4 servings

Ingredients

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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

Directions

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.