Chicory salad with pear and gorgonzola cheese – a detailed recipe Recipe by Susanne Lazzetti (Sus h Locketti) food expert with radio presenter Share with friends: 
The photo dishes: Yunhi Kim Time: 20 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 head of Belgian endive (chicory), cut off the base and disassemble into leaves
- 1 head of romaine lettuce, tear leaves with hands
- 1 pear
- 60 gr gorgonzola cheese crumble
- 1/4 Art. chopped walnuts
- Freshly ground pepper
- 2 tbsp. l raspberry jam
- 2 tbsp. l balsamic vinegar
Recipes with similar ingredients: salad, romaine lettuce, salad endive, cheese, gorgonzola cheese, pears, nuts, walnuts, balsamic vinegar, raspberry jam
Recipe preparation:
- Put chicory leaves on the edges of a large dish. From above sprinkle with romaine lettuce.
- Cut the pear into thin slices and distribute throughout the dish. Sprinkle gorgonzole cheese and walnuts on top. Season salad with salt and pepper.
- Prepare salad dressing: in a small plastic bowl mix jam and balsamic vinegar. Put in microwave and heat for several seconds. Mix using a whisk. Add the mixture to the salad.
