This pear, endive and blue cheese salad is something special. It would make an incredible starter or side for your Christmas, Thanksgiving or dinner party table.
Pear & Chicory Salad with Stilton, Candied Pecans & Port Vinaigrette
4.5
0
Notes
10 mins cook
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Serves
4
Pear
Chicory
Stilton
Candied Pecan
Port
Red Wine Vinegar
Dijon Mustard
Olive Oil
Serves
4
Pear
Chicory
Stilton
Candied Pecan
Port
Red Wine Vinegar
Dijon Mustard
Olive Oil
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Step 1.
To make the vinaigrette, add the port wine to a small saucepan and set it over a medium heat. Bring to a boil then reduce to a simmer and leave to reduce by half. Cool slightly, then whisk together with the vinegar, mustard, olive oil and a pinch of salt and black pepper.
Step 2.
Meanwhile, slice the pears, separate the endive leaves and crumble the Stilton cheese. Arrange the endive leaves and pear slices on a serving platter then sprinkle with the Stilton and candied pecans.
Step 3.
To serve, drizzle over the port vinaigrette.
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