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Home Witlof met peer, blauwe kaas en walnoten

Recipes

As I type this recipe my mouth waters again. I absolutely love raw Belgian endive with pear, blue cheese and walnuts — such a delicious combination! Because of the cheese the dish is full-flavored, the pear makes it fresh and the walnuts give a nicecrunch. The dish is quick and easy to make and goes perfectly with a nice piece of grilled meat. The amounts in the recipe aren’t set in stone because this is really a recipe to adjust to your own taste. Maybe you want more pear and less cheese? Or lots of endive and not so much cheese. Just taste as you go, and you’ll find how you like it best =)

Recipe

Belgian endive with pear, blue cheese and walnuts

This endive salad combines the slight bitterness of Belgian endive with sweet pear, savory blue cheese and crunchy walnuts. Finished with a simple yogurt-honey dressing, this dish is quickly ready to serve.

Course	Side dish
Kitchen	Belgian
Servings	2-4

Preparation time

Preparation time	15 min
Total	15 min

Equipment

box grater
serving dish
small bowl

Ingredients

Belgian endive (about one head per person)
2 Conference pears
a piece of blue cheese (I like gorgonzola but choose whichever you prefer =))
two handfuls of walnuts
4 tbsp yoghurt
2 tbsp honey
olive oil
salt & pepper

Belgian endive with pear, blue cheese and walnuts

1. Wash the endive and the pears. Trim the base off the endive, set a few leaves aside and finely slice the rest. Spread the endive over a serving dish and season with some pepper, salt and olive oil. You don’t need to peel the pears; grate them over the endive. Then grate the cheese over it as well. Break the walnuts into smaller pieces with your hands and sprinkle them over the dish.

2. In a small bowl combine the yoghurt with the honey and a glug of olive oil. Add some pepper & salt, taste to see if it’s to your liking, then drizzle the dressing over the dish. Enjoy!

Cooking mode Prevents your screen from going to sleep

This dish is lovely as a light lunch or as a starter for an elaborate dinner. The combination of bitter, sweet and savory makes it surprisingly enjoyable for everyone at the table.

Feel free to vary with a different blue cheese to taste, such as Roquefort or gorgonzola dolce. Also nice with a handful of arugula or some pomegranate seeds for extra color and flavor.

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