Endive, caramelised walnut, pear and Gorgonzola salad

November 10, 2014 (Last Updated: January 11, 2019)
Print Recipe

Endive, caramelised walnut, pear and Gorgonzola salad

Serves: 4
Cooking Time: 25 mins

Ingredients

  • DRESSING
  • 5ml (1 tsp) brown sugar
  • 45ml (3 tbsp) red wine vinegar
  • 80ml (? cup) sunflower oil
  • salt and freshly ground black pepper, to taste
  • 1 garlic clove, finely chopped
  • oil, for frying
  • 2 pears, sliced
  • 125ml (½ cup) walnuts
  • 10ml (2 tsp) muscovado or treacle sugar
  • 2 whole endives
  • 150g Gorgonzola
  • freshly ground black pepper, to serve

Instructions

1

Mix all the ingredients for the dressing together and set aside.

2

Heat a griddle pan to almost smoking, add a splash of olive oil and fry the pears until dark lines appear. Remove and drain on paper towel.

3

In the same pan, fry the walnuts and sugar, tossing constantly, until the nuts are coated with caramelised sugar. Be careful not to burn them. Place on a piece of baking paper or foil to harden, separating any clumps.

4

Wash and drain the endives, cut a bit off the bases and cut in half. Toss with the dressing.

5

Place half an endive in each bowl. Top with the nuts, pears and a wedge of the Gorgonzola. Finish with extra dressing and pepper

More From FHE:

November 10, 2014 (Last Updated: January 11, 2019) By
Send this to a friend