Tuesday, April 27, 2010


1 fresh pear, peeled, cored and chopped
1/2 teaspoon green onion, white part only
2 tablespoons balsamic vinegar
2 tablespoons water
1/4 teaspoon Dijon mustard
1/4 teaspoon sea salt
3 tablespoons canola oil
fresh ground pepper, optional
16 oz. Belgian endives, cleaned, cored and chopped
1 1/2 ripe avocados, seeded, peeled and chopped
2 strips cooked bacon, crumbled
2 oz. Gorgonzola cheese, crumbled
1 small shallot, peeled and finely minced

To make the pear chiffon dressing: combine the pear, green onion, vinegar, water, mustard and sea salt in a blender and purée until smooth. With the blender running, slowly add the oil in a thin stream until the dressing is emulsified. Taste and adjust seasonings, adding pepper if desired. Pour into a small serving bowl and set aside. Divide chopped endive among individual salad bowls or plates. Top endive with the avocado, bacon, Gorgonzola cheese and shallot. Serve with the pear chiffon dressing.

bacon recipe courtesy of: The Hass Avocado

No comments: