5 tablespoons rice vinegar
½ cup canola or safflower oil
2 teaspoons Dijon mustard
1 shallot or garlic clove, finely chopped
1 pound red and white California Endive
8 tablespoons crumbled blue cheese (Point Reyes Original Blue, Stilton, or Gorgonzola)
1 ripe Comice or Anjou pear
4 teaspoons chopped roasted walnuts
Combine all ingredients in a bowl and whisk together until emulsified.
Trim the endive and separate it into leaves. Divide the leaves equally among four dinner-size plates. Core and quarter the pear, then cut it lengthwise into long, thin strips. Top each plate of endive leaves with the cheese, walnuts, and pear slices. Immediately dress the salad and serve. Serves 4. Contributed by: Richard Collins, President, California Vegetable Specialties.
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