Sandy McNett Javaras' Belgian Endive Salad

submitted by Katherine Koelsch Kriken

                     

For the salad:

8 Belgian Endive - both green & red

Handful of micro greens

½ cup whole Marcona almonds

Asian pear, thinly sliced

⅓ cup crumbled Gorgonzola cheese

For the dressing:

Seasoned rice wine vinegar

1 garlic clove, pressed

Salt to taste

Sprinkle of cayenne pepper

Extra virgin olive oil

Slice endive on the diagonal. Combine sliced endive with micro greens, thinly sliced Asian pears and Marcona almonds.  Mix all lightly with vinaigrette dressing. 

Arrange whole endive leaves around edge of large round platter. Compose dressed ingredients inside circle of leaves.  Garnish with crumbled Gorgonzola cheese.

Instead of pears and almonds, sliced, cooked beets with almonds or pecans could be substituted. This is a light, refreshing salad and is very simple.