Endive, Pear, and Blue Cheese Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prep: 20 minutes; Cook: 22 minutes; Total time: 42 minutes. Ingredients:
1/4 cup walnuts, halved |
1 (1-ounce) slice rye bread, cubed |
2 teaspoons fresh rosemary, chopped |
1 small garlic clove, chopped |
1 teaspoon olive oil |
3 assorted firm-ripe pears, such as bosc, anjou, or bartlett |
1 tablespoon fresh lemon juice, divided |
1/2 cup low-fat buttermilk (1%) |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon freshly ground black pepper |
2 ounces crumbled blue cheese, divided |
1 1/4 pounds endive, trimmed and cut crosswise into 1/2-inch-thick slices |
Directions:
1. Preheat oven to 400°. On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well. Toast until fragrant (5-6 minutes); let cool.
2. Halve, core, and slice pears. In a small bowl, combine pear slices and 1 teaspoon lemon juice; toss well.
3. In another small bowl, combine remaining 2 teaspoons lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese.
4. Arrange endive on plate or platter with pears. Sprinkle with remaining cheese and walnut mixture; drizzle with dressing.
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