Endive, Pear and Gorgonzola Salad - Kidney Kitchen
Endive, Pear and Gorgonzola Salad This salad surprises the palate with a variety of textures and flavors.
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 kitchen.kidneyfund.org.
Ingredients
- 4 medium (212 grams) Belgian endive heads
- 2 medium (400 grams) pears (Bartlett or Bosc), thinly sliced
- ⅓ cup gorgonzola cheese
- ¼ cup walnuts, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice, freshly squeezed, about ½ lemon
- 2 teaspoons honey
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