Endive and Pear Salad

1. 1

   Clean the endive with a dry paper towel and slice off the bottom to separate the leaves.

2. 2

   Arrange the leaves around the edge of a large platter.

3. 3

   Fill the inside with torn romaine leaves.

4. 4

   Cut the pear into thin slices and arrange throughout the platter.

5. 5

   Sprinkle the gorgonzola and walnuts on top and season with pepper.

6. 6

   In a small microwave-safe bowl, combine the jam and balsamic vinegar and heat for several seconds until warm.

7. 7

   Stir with a small whisk.

8. 8

   Drizzle the dressing over the salad.

9. 9

   Photograph by Yunhee Kim

* Per serving · 4 servings · Values may vary.

No additional tips available.