Ingredients
- 4 heads Belgian endive, cut into 1" pieces
- 2 pears, ripe, halved, sliced
- 1/3 cup hazlenuts, toasted & chopped
- 2 oz bleu cheese, crumbled
- 2 tsp grainy mustard
- 1½ tsp fresh lemon juice
- 3 tbsp hazlenut oil
- 3 tbsp olive oil
- sea salt
- freshly ground black pepper
Instructions
- In a large bowl, mix the endive, pears, nuts, and cheese. Whisk together the mustard, lemon juice, and season well with salt and pepper. Slowly whisk in both oils to make a dressing. Pour the dressing over the mixture in the bowl and toss well.
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