"Pear and blue cheese are a classic combo that has been around for a long time. Thanksgiving is the perfect time to serve everything pear as these late fall and early winter months are when pears are in season. Their delicious sweetness matches perfectly with the crunch of the nuts and the savory flavor of the blue cheese to make a salad everyone will rave about this holiday season."
"Meanwhile, whisk the vinegar and mustard together in a large salad bowl. Season with 1/4 teaspoon salt and some pepper. Gradually whisk in the olive oil. Halve the endive lengthwise, cut out the core, then thinly slice crosswise and add all the lettuce to the bowl. Quarter and core the unpeeled pears and thinly slice. Add these to the salad."
Pears, blue cheese, toasted nuts, watercress, arugula, and Belgian endive are combined with a cider vinegar and whole-grain mustard vinaigrette to make a salad. Nuts are toasted at 350°F for about 7 to 10 minutes and coarsely chopped. Vinegar and mustard are whisked with salt, pepper, and olive oil to form the dressing. Endive is halved, cored, and thinly sliced; pears are quartered, cored, and thinly sliced with skins on. Crumbled mild blue cheese and nuts are scattered over the greens, then the salad is gently tossed to dress evenly and served. Ingredients can be stored separately to keep leftovers crisp.
Read at Alternative Medicine Magazine
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