City Palate

Summer in the City Palate - July August 2017

Salad of Asian Pear, Endive, Grizzly Gouda, Pecans and Walnut Vinaigrette
Nov/Dec 2010

3 heads Belgian endive

1 head frisée (curly endive)

1 Asian pear

1/4 c. pecans

1 T. chopped parsley

4 oz. Sylvan Star Grizzly Gouda

Walnut Vinaigrette:

2 T. dijon mustard

3 T. white wine vinegar

3 T. lemon juice

1/2 c. olive oil

1/2 c. walnut oil

sea salt and freshly ground black pepper

To make the vinaigrette, whisk together the mustard, vinegar and lemon juice, then gently mix in the oils, beginning with the walnut oil. If you don’t want to use a full cup of oil, you’ll want to use all the walnut oil and less of the olive oil. Season to taste with salt and pepper and reserve.

To make the salad, slice off the root end of the Belgian endive and separate the leaves. Leave the small leaves whole and split the large leaves in half lengthwise. Place in a large salad bowl. Remove the root end and the outer leaves from the frisée and discard. Using a knife, remove the dark green tips from the remaining frisée, then separate it into leaves. Add to the salad bowl. Slice the Asian pear into approximately 8 slices for each salad, then add it to the salad bowl.

Gently crush the pecans with your hands and add them to the salad bowl along with the parsley. Gently toss the salad with the vinaigrette, then divide it among 4 salad plates. Grate the gouda over the salad and drizzle with a little more of the vinaigrette.



Vegetables and Salads