- 100 g blue cheese of your choice
- 2 garlic cloves, smashed and finely chopped
- 180 mL (3/4 cup) Favuzzi extra-virgin olive oil
- 1 whole egg
- 15 mL (1 tablespoon) Joe Beef smoked apple mustard
- Leaves of 4 endives
- 40 g roasted pecans
- 1 pear, thinly sliced
- Juice of half a lemon
ENDIVE SALAD
WITH PEARS AND
BLUE CHEESE
SERVES 4
PREPARATION TIME - 15 MINUTES
Dressing
LEAVE HALF THE BLUE CHEESE TO WARM SLIGHTLY AT
ROOM TEMPERATURE BEFORE STARTING THE RECIPE.
WITH A FORK, MASH THE CHEESE WITH THE GARLIC
AND ABOUT A QUARTER OF THE OLIVE OIL AND
SET ASIDE.
FA11
EXTRA-VIRGIN
OLIVE OIL
FAVUZZI
500 ML
IN A BOWL, WHISK THE EGG WITH THE REST OF THE
OLIVE OIL, THE LEMON JUICE AND THE MUSTARD.
ADD THE BLUE CHEESE MIXTURE AND BLEND WELL.
SET ASIDE.
Salade
COAT EACH ENDIVE LEAF WITH DRESSING, BEING
CAREFUL NOT TO TEAR THEM.
CUT THE REST OF THE BLUE CHEESE INTO CUBES AND
PLACE THEM OVER THE ENDIVE LEAVES COATED WITH
DRESSING. FINISH WITH THE PEARS AND ROASTED
PECANS AND ENJOY IMMEDIATELY.
JB08
SMOKED APPLE
MUSTARD
JOE BEEF
240 ML
FAVUZ Z I.CO M / O CTO B ER 2 0 1 6 / PAG E 3 9