Pear And Endive Salad Recipe
Ingredients
| 1 very ripe small pear (about 3 ounces), plus 4 large pears (about 6 ounces each) | ||
| Lemon juice | 3 Tablespoon | |
| Apple Juice | 3 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
| Sugar | 1 Teaspoon | |
| 1 tablespoon nonfat sour cream | ||
| 6 ounces Belgian endive, separated into leaves | ||
| Gorgonzola cheese | 1 Ounce | |
Directions
1. For the dressing, peel and core the small pear. Cut it into large chunks, place in a small bowl and mash with a fork until smooth. Stir in 2 tablespoons of the lemon juice, the apple juice, parsley, sugar and sour cream; set aside.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.
2. Halve, stem and core but do not peel the remaining pears. Cut them lengthwise into 1/4-inch-thick slices, place them in a medium-size bowl and toss with the remaining lemon juice.
3. Line a serving platter with the endive leaves and arrange the pear slices on top. Crumble the Gorgonzola over the pears and drizzle the dressing over the salad.
Chef
