This is a salad for the cold months, crisp endive and juicy pear under crumbled blue, dressed with Estoublon’s Walnut Vinegar, a wine vinegar of strong character that smells of fresh walnuts and ends on woody, slightly tannic notes.
Serves 4 · 15 min
- 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: Walnut Vinegar, by Estoublon.
