Pear, Endive, Stilton and Walnut Salad with Pear Vinagarette

1 review, 5 star(s). 100% would make again

Ready in 45 minutes

By Angela Stanco Kidder


2 Comice Pears; soft and ripe
1 cup White wine vinegar
1/4 cup Clover Honey
1 cup Walnut oil
1 teaspoon Salt
1/2 teaspoon White pepper
3 Comice Pears; firm (for salad)
6 whole Belgian endives; or Field Greens
1/3 cup Walnut Pieces; Roasted
6 ounces English Stilton Cheese; or Bleau Cheese
Grapes; for garnish

Original recipe makes 4



*For the Vinagarette, peel, core and coarsely chop the two soft pears. Combine with the vinegar in a heavy saucepan. Cook over medium heat until the liquid is reduced by half. Process in a food processor until smooth. Add the honey and process again until smooth. Add the walnut oil gradually, processing constantly until smooth. Season with salt and white pepper. Store in an airtight container in the refrigerator for up to one week. Stir to mix before using.

For the salad, cut the firm pears into thin slices. Cut the endives crosswise into thin slices. Combine the pears and endives in a bowl and add the desired amount of vinagarette, toss to coat well. Arrange on the serving plates and top with walnuts and cheese. Garnish with grapes cut in half.

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