Pear, Endive And Watercress Salad With Gorgonzola Crostini

Recipe Ingredients

2 oz	56g	Dried cherries
2		Ripe Comice pears
2		Belgian endives
1		Small bunch watercress - washed, spun dry
4		Baguette, 1/2" thick
4 oz	113g	Gorgonzola dolce - room temperature
6 tablespoons	90ml	Extra-virgin olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Chopped walnuts

Recipe Instructions

Place dried cherries in a small saucepan with 2 cups water to cover and bring to boil. Allow to simmer 10 minutes, drain and set aside.

Quarter the pears and thinly slice into a large mixing bowl. Cut the ends off the endive and add to pears. Add watercress and set aside.

Toast baguette slices under broiler on both sides and smear each with 1 ounce of the soft gorgonzola. Set aside.

In a blender, place soaked cherries, vinegar, salt and pepper and oil and blend until smooth (about 30 seconds). Pour into small bowl and set aside.

Place half the dried cherry dressing in mixing bowl with pears, watercress and endive and toss gently to coat. Divide among 4 plates, place one crostino on top of each, sprinkle walnuts over cheese and drizzle 1/2 tablespoon vinaigrette around base of each plate and serve.

This recipe yields 4 servings as antipasto.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5650) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.