Endive Salad with Spinach, Grilled Peppers, Gorgonzola and Pears
Ingredients
- For the salad
- 2 red Bell pepper
- 2 heads Endive
- 200 grams Spinach
- 1 Pear
- 150 grams Blue cheese
- For the dressing
- 1 Tbsp Raspberry vinegar
- 2 Tbsps White vinegar
- 1 Tbsp Walnut oil
- 2 Tbsps sunflower oil
- 2 Tbsps water
- 1 pinch sugar
- salt
- fresh parsley (for garnish)
Preparation steps
Preheat the oven's broiler. Line a baking sheet with parchment paper.
Rinse and trim the peppers, cut in half and place cut-side-down on the baking sheet. Broil the peppers until the skin becomes blackened, let cool and peel.
Cut the endives into about 1 cm (approximately 1/2 inch) wide rings, cut out the tough stalks, rinse and drain briefly.
Trim and rinse the spinach and drain.
Using an apple corer, remove the core from the pears and then slice thinly.
Arrange the endives with spinach and pears on plates and crumble the cheese over the top. Cut the peppers into uniform pieces and also place on top of the salad.
For the marinade, stir all the ingredients together, season to taste with salt and pepper and drizzle over the salad. Serve the salad with fresh chopped parsley.
