Endive Salad with Pear, Gorgonzola, Raspberries and Pecans (Gluten Free)
This one makes a statement with its beautiful color and design. Oh, it's also yummy!
Ingredients
- 2 - 3 heads endive green and red if available
- 1 large Bosc or Asian pear
- 4 - 6 ounces raspberries
- 2 ounces gorgonzola cheese crumbled
- ⅓ cup pecans unsalted and toasted
- 6 - 7 sprigs of thyme
Raspberry Blush Vinaigrette
- 2 tbsp champagne vinegar gluten free
- 1 teaspoon raspberry balsamic or pear balsamic vinegar
- 2 ½ tbsp avocado or olive oil
- 1 teaspoon Dijon mustard gf
- 2- 3 raspberries
- ¼ teaspoon kosher salt
- 1 teaspoon lemon juice
- ½ tbsp honey
Instructions
- Cut off the endive heads at the stem. Rinse and dry the endive leaves and set aside. Rinse the raspberries and dry completely. Core the pear and slice thinly.
- Arrange the endive on a flat platter or plate, setting smaller leaves inside the larger leaves. Display the pear slices in a pretty fashion on the platter. Scatter with gorgonzola cheese. Add the raspberries and the toasted pecans. Add several thyme sprigs and remove the leaves from the other sprigs and scatter on the salad.
- Drizzle with Raspberry Blush Vinaigrette just prior to serving.
Raspberry Blush Vinaigrette
- In a small bowl combine the vinegar, oil, Dijon, raspberries, salt, lemon juice, and honey. Whisk to combine, breaking the raspberries apart into small pieces.
Notes
This is a pretty salad and I think seems fancier that a traditional bowl salad. I love platter salads! They can be decorative, as an artistic work, while bringing in a myriad of textures and flavors.