Growing up I was one of those kids that didn’t fade salads too much, if ever at all. Luckily I grew up outta that phase and learned that a good salad is the key to much more than staying regular and healthy. A properly put together Salad, creates the perfect balance when eating a meal, allowing the stomach to actually digest all that you are consuming at that moment.
Keeping things different and creative by knowing how to put a little twist on an old favorite allows you to spice up life and avoid falling into a boring routine. This Belgian Endive, Bosc Pear & Gorgonzola Salad is another one of those “must master” recipes that you will want to pull out on friends sometime at a party right before you serve your guests the Bone in Porter House Steaks & Grilled Lobster Tails.
Enjoy!
Ingredients:
1 large head Belgian endive
1 head romaine lettuce, leaves torn
1 Bosc pear
2 ounces gorgonzola, crumbled
1/4 cup chopped walnuts
Freshly ground pepper
2 tablespoons seedless raspberry jam
2 tablespoons balsamic vinegar
Directions:
Clean the endive with a dry paper towel and slice off the bottom to separate the leaves.
Arrange the leaves around the edge of a large platter.
Fill the inside with torn romaine leaves.
Cut the pear into thin slices and arrange throughout the platter.
Sprinkle the gorgonzola and walnuts on top and season with pepper.
In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm.
Stir with a small whisk.
Drizzle the dressing over the salad.
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