This is a salad for the cold months, crisp endive and juicy pear under crumbled blue, dressed with Granhota’s Oak-Aged Walnut Vinegar, a light-bodied walnut wine vinegar slowly aged in oak barrels, woody and nutty.
Serves 4 · 15 min
Ingredients
- 4 Belgian endives, leaves separated
- 1 ripe pear, sliced into thin wedges
- 1 1/2 tbsp Oak-Aged Walnut Vinegar (Granhota)
- 4 tbsp walnut oil or olive oil
- Salt and pepper
- 3 1/2 oz (100 g) blue cheese, crumbled
- A handful of toasted walnuts
Method
- Separate the leaves of 4 Belgian endives and slice 1 ripe pear into thin wedges.
- Whisk 1 1/2 tbsp of the walnut vinegar with 4 tbsp walnut oil or olive oil, salt and pepper.
- Toss the endive and pear with the vinaigrette.
- Top with 3 1/2 oz (100 g) crumbled blue cheese and a handful of toasted walnuts, and serve right away.
The star of this recipe: Oak-Aged Walnut Vinegar, by Granhota.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
