Arugula, Endive, and Pear Salad

I enjoy making salads that capture the season’s flavors and look beautiful. Presentation is essential; the food you serve should look inviting; make you want to dig in and enjoy. You should see and smell the flavors before you taste. I love to do a flavorful autumn salad for family and holiday dinners.
I’ve combined endive and arugula for color and texture in this salad, added sweet pears, aromatic blue cheese, and walnuts for crunch. Top with a light dressing. Making your dressing takes a little time and is well worth the effort; fresh, preservative-free, and you can control the salt intake for a healthy option. Refrigerate the extra dressing and use it for a few days. You can also use it as a marinade on chicken or vegetables.

4 garlic cloves, minced
1/2 teaspoon sea salt
4 tablespoons red wine vinegar
2 tablespoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2/3 cup extra-virgin olive oil
4 heads Belgian endive, cut crosswise int 2-inch pieces
4 cups arugula
2 pears, cored and thinly sliced
6 ounces blue cheese, crumbled
3/4 cup coarsely chopped toasted walnuts

In a small bowl, combine minced garlic and salt. Mash together to form a past. Add vinegar, mustard, and pepper. Slowly whisk in
oil until well blended.
Layer lettuces on a large plate. Arrange pears, blue cheese, and walnuts on top. Serve salad dressing.



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