Belgian Endive Salad with Pears, Gorgonzola and Pecans
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.californiaoliveranch.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Serving bowl
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Paring knife
- Measuring spoon
- Plastic wrap
- Tongs
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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