I eat a lot of endive, watercress and blue cheese salads but sometimes I find myself craving an alternative. I'm a big fan of Stilton Cheese and I love the way chicory holds salad dressing. —sweet enough
head chicory, washed and dried with tough outer leaves removed
bulb fennel, tough outer section removed, cored and thinly sliced
head radicchio, washed and cut into a mediem shred
ripe but firm pears, like bartlett or anjou
crumbled stilton (or blue) cheese
toasted pecans, broken into pieces
juice of one blood orange
extra virgin olilve oil
1 1/2 teaspoons
small shallot, finely minced
coarse salt and pepper to taste
In This Recipe
tear the chicory into bite size pieces and place in a large salad bowl with the fennel and radicchio
place the mustard, orange juice, shallot, and vinegar in a jar or mixing bowl and whisk in the olive oil in a steady stream. mix in salt and pepper and pour over the salad, reserving a little bit to pour over the top of the salad. gently toss the salad.
peel, core, and thinly slice the pears. spread out over the top of the salad. sprinkle on the cheese and nuts and spoon on the leftover dressing.