INGREDIENTS

  • 4 Belgian endive
  • 1red pears, cored & thinly sliced
  • 1/2 cup walnut pieces
  • 6 ounces crumbled blue cheese
  • 1 avocado , thinly sliced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon cider vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon fresh ground black pepper

DIRECTIONS

  1. In a medium bowl, whisk together the Dijon and mustard.
  2. Season with the 1/4 teaspoon salt and some pepper.
  3. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth, slightly thick dressing.
  4. Wash and dry the endive and separate the leaves onto 4 plates (1 endive per person).
  5. Top the endive evenly with the pear, walnuts, cheese, and avocado.
  6. To serve: drizzle the dressing over and top with black pepper.