Ingredients
2 tbl golden balsamic vinegar
2 tsp minced shallot
1 tsp whole grain mustard
1 tsp sugar
½ cup olive oil
salt and freshly ground black pepper
½ lb red Belgian endive, separated into individual spears
1 firm pear, thinly sliced
¼ cup crumbled Stilton (or other bleu
cheese)
¼ cup toasted pecans
Directions
To make the golden balsamic vinaigrette, combine the golden balsamic vinegar with the shallot, whole grain mustard and sugar in a bowl. In a slow, steady stream whisk in the olive oil until completely incorporated. Add salt and freshly ground black pepper. Balance the acidity of the dressing with the addition of more balsamic or olive oil to your liking.
Toss the balsamic vinaigrette with the red endive spears and pear slices until nicely coated. Do not over dress.
Divide the dressed endive and pear between 6 plates and sprinkle with the Stilton and toasted pecans.
Serves 8.