Endive with Pears, Gorgonzola, and Candied Walnuts
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
382
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 382 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 11.5 mg | (96 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 184 mg | (18 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sugar
- 50 grams halved Walnut
- 150 grams Endive (or other winter lettuce)
- 300 grams Pear
- 100 grams Gorgonzola
- 2 Tbsps apple cider vinegar
- 1 tsp honey
- 2 Tbsps lemon juice
- 5 Tbsps sunflower oil
- salt
- freshly ground peppers
- chopped Chives (for garnish)
Preparation steps
1.
Caramelize the sugar in a saucepan. Stir in the walnuts and immediately transfer to an aluminum foil-lined baking pan greased with 1 tablespoon of oil. Spread thinly and allow to cool.
2.
Rinse the endive, remove the stalk, and cut into strips.
3.
Rine the pears, halve, and core, and cut into wedges.
4.
Transfer the pear slices to a bowl and toss with vinegar, honey, lemon juice, and remaining oil. Season with salt and pepper.
5.
Arrange the endive with pears in four bowls. Sprinkle with gorgonzola and walnuts and drizzle with the dressing. Serve garnished with fresh chives.
