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

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

Ingredients

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

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

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