Endive, caramelised walnut, pear and Gorgonzola salad
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
