(by Anna Moine)
Dressing:
2 shallots, chopped fine
1 part aged balsamic vinegar (at least 10 years old–invest in it!)
3 parts first batch Italian olive oil
3 large endives, cores removed and sliced 1/4 inch thick
Anjou pear, cut into small squares
Gorgonzola or similar blue cheese
handful of walnuts
optional: lardons (small cubes of crispy bacon)
Macerate shallots in balsamic vinegar for a minimum of 15 minutes, and slowly add olive oil.
(I make a big batch and save it for a week.)
Combine with endives, pear, cheese, walnuts, and optional lardons.
(Read Satisfaction, the story that accompanies this recipe.)
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