This salad features Stilton cheese, walnuts, little gem lettuce, and the delicate inner leaves of romaine, with a fruity dressing.
2 medium heads Belgian endive
2 heads Little Gem Lettuce, shredded, or about 4 cups shredded inner romaine lettuce leaves
1 large ripe pear
2 oz. Blue Stilton cheese, grated (about 1/2 cup)
Walnut Dressing:
1/2 cup walnut pieces
1/4 cup sunflower oil
2 tablespoons lemon juice
2 tablespoons apple juice
Salt and black pepper to taste
Chop endive and place in a bowl with shredded lettuce. Peel, quarter and core pear; then cut each quarter into thin slices. Add pear and cheese to endive and lettuce; toss to mix. To prepare Walnut Dressing, place all dressing ingredients in a blender and process until smooth. Pour dressing over salad and toss together. Divide salad among 4 plates and garnish with walnut halves. Makes 4 servings.
(Source: H P Books, “The Book of Salads”)
