Fall Salad: Belgian Endive with Pears, Gorgonzola & Pecans

Pears, pecans and Gorgonzola cheese equal autumn. Pears and pecans are in season. And a good, pungent Gorgonzola takes the edge off a chilly night. Better yet, why not enjoy these three delicacies together … in a salad. (Click here to see the recipe.) Belgian Endive with Pears, Gorgonzola & PecansFood writer Dianne Rossen Worthington has created just such a salad. It features pears, pecans and Gorgonzola, as well as Belgian endive.

It’s served with a dressing made from extra virgin olive oil, sherry vinegar, lemon juice, and honey Dijon mustard. (Our fruity Arbequina oil would be a good choice for making the dressing and would help showcase the flavors in this dish.)

“If you can find them, use three bright red endive and six yellow,” Worthington writes in Seriously Simple (Chronicle Books, 2002), where the recipe appears. (Click here to see the recipe.)

She recommends serving this salad as a first course or – and we especially like this suggestion – after the main course because “it has all the components for a cheese and fruit course.”

Bon appétit,

Your friends at California Olive Ranch