Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts

Endive Salad with Blue Cheese, Pears & Spice-Candied Walnuts
Photo by Scott Phillips

Ingredients

  • 2 large heads Belgian endive or 2 small bunches watercress, sliced into bite-size pieces (to yield 3 cups)
  • 1 small head Bibb or Boston lettuce, torn into bite-size pieces (to yield 3 cups)
  • Freshly ground black pepper to taste
  • 3-½ oz. (1 cup) walnut halves
  • ½ tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 small head curly endive (curly chicory) or frisée, tough outer and large inner leaves removed and discarded, tender leaves torn into bite-size pieces (to yield 3 cups)
  • + 8 more ingredients
    • 2 ripe Bartlett or Anjou pears
    • 1/3 cup granulated sugar
    • ¼ tsp. ground star anise or-anise seed
    • ½ tsp. kosher salt; more to taste
    • ¼ lb. Gorgonzola or Roquefort, sliced
    • 2 Tbs. sherry vinegar
    • ¼ cup extra-virgin olive oil
    • 1 medium shallot, minced

Heat the oven to 350°F. Combine the sugar, cinnamon, coriander, and star anise or anise seed. Put the walnut halves on a baking sheet and toast them very lightly in the oven, just 2 to 3 minutes. Meanwhile, set a large skillet over medium heat and put the sugar mixture in it, shaking the pan to s...

View full recipe at Fine Cooking

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network