Chicory salad with pear and gorgonzola cheese
Votes: 4
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Chicory salad with pear and gorgonzola cheese - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 head of Belgian endive (chicory), base cut off and leaves separated
- 1 head of cabbage romaine lettuce, tear the leaves by hand
- 1 pear
- 60 gr. Gorgonzola cheese, crumbled
- 1/4 cup chopped walnuts
- Freshly ground pepper
- 2 tbsp. l. raspberry jam
- 2 tbsp. balsamic vinegar
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Recipes with similar ingredients: salad, romaine lettuce, endive salad, cheese, Gorgonzola cheese, pears, nuts, walnuts, balsamic vinegar, raspberry jam
Cooking the dish according to the recipe:
- Arrange chicory leaves around the edges of a large platter. Top with romaine lettuce leaves.
- Slice the pear thinly and distribute it throughout the dish. Sprinkle with Gorgonzola cheese and walnuts. Season the salad with salt and pepper.
- Prepare the salad dressing: In a small plastic bowl, combine the jam and balsamic vinegar. Microwave for a few seconds. Whisk until combined. Add the mixture to the salad.
Recipe author - Suzanne Lozchetti (Susannah Locketti) food expert, co-host on radio
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