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Ингредиенты
- 8 x Handfuls chicory greens (hearts of escarole or possibly curly endive, raddichio, Belgian endive)
- 3 x Bartlett or possibly Comice pears
- 12 whl walnuts Walnut oil (optional)
- 4 ounce Gorgonzola Dolcelatte crumbled
- 10 x Branches chervil or possibly parsley Freshly milled pepper
- 1 1/2 Tbsp. Pear or possibly champagne vinegar or possibly to taste Salt
- 3 Tbsp. Virgin extra virgin olive oil
- 3 Tbsp. Walnut oil
Инструкции
- SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole or possibly curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile- delicious!) Gently cut or possibly tear leaves into attractive pcs, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pcs. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they aren't so fresh, toss them in a little walnut oil and toast them at 350F till lightly roasted, about 7 min. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper.
- VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or possibly vinegar to get the balance you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 17g | |
| Recipe makes 6 servings | |
| Calories 121 | |
| Calories from Fat 120 | 99% |
| Total Fat 13.56g | 17% |
| Saturated Fat 1.55g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 11mg | 0% |
| Total Carbs 0.4g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.21g | 0% |
| Protein 0.05g | 0% |
