By Victoria L. Cooksey
To me, there is nothing more comforting than knowing my refrigerator is full of tiny treasures in the form of cheese. While any blue cheese will compliment this salad I often use Cambozola, a triple cream which is part camembert and part gorgonzola cheese. This cheese brings a more mild cream texture which is more palatable for those picker guests. Serve with chilled Pinot Grigio.
Serves four.
Ingredients: 4 endives, washed and trimmed 1/2 cup of chopped walnuts 1 Bartlett pear 1 Asian pear apple 1/3 pound Cambozola, or another creamy blue cheese 3/4 cup olive oil 3 tablespoons champagne vinegar 2 teaspoons Dijon mustard 1 tablespoon real mayonnaise 1 teaspoon table salt Freshly ground black pepper
Toast the walnuts over medium heat for a few minutes, stirring occasionally, making sure the walnuts do not burn. Transfer the nuts to a bowl to cool. Arrange the endive leaves in an attractive manner on four salad plates.
In a large mixing bowl whisk together the vinegar, mustard, mayonnaise, table salt and a few grinds of black pepper. While whisking constantly, slowly drizzle in the olive oil until well combined.
Core and slice both pears lengthwise, then cut in half, placing them into the dressing. Stir to coat. Spoon the pears and a little dressing evenly over the endive. Place small bits of the cheese over each salad, followed by the toasted walnuts.
Tip: For an easy dinner tomorrow night pour the remaining dressing into a large Ziploc bag. Add 3 to 4 butter flied chicken breasts to the bag. Squeeze out the excess air in the bag then massage the bag to evenly coat the chicken. Refrigerate the chicken overnight and grill the next day. *Victoria is the author of three cookbooks including Cooking with Cooksey which is available and www.amazon.com and www.bn.com.
