Breastfeeding Friendly Classic Endive Salad
Total time20 min
Prep time15 min
Cook time5 min
4.9(11)
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Learn more →Ingredients
4 servings
For the salad
- 3 heads belgian endive (about 12 oz total)
- 1 ripe bosc or anjou pear, cored and thinly sliced
- 3 oz roquefort or gorgonzola cheese, crumbled
- ½ cup walnut halves
For the vinaigrette
- 1 small shallot, finely minced
- 1 tsp dijon mustard
- 2 tbsp white wine vinegar
- 1 tsp honey
- 5 tbsp extra-virgin olive oil
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Can be omittedflat-leaf parsley
Instructions
- 1
Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool.
- 2
Trim the base of each endive head and separate the leaves. Cut any very large outer leaves in half crosswise; leave smaller inner leaves whole. Place in a large salad bowl.
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