Belgian Endive Salad with Pears, Gorgonzola and Pecans | California Olive Ranch
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Ingredients
- 3 tablespoons sherry vinegar
- 1 teaspoon Honey Dijon mustard
- 1 tablespoon lemon juice
- 1/3 cup California Olive Ranch extra virgin olive oil
- 1/2 cup chopped pecans
- 9 Belgian Endive, cleaned and thinly sliced lengthwise
- 1 pear, peeled, cored and thinly sliced
- 1/2 cup crumbled gorgonzola or favorite blue cheese
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