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Endive, Pear, and Blue Cheese Salad

Photo: Melissa Punch/bigleo.com; Styling: Scott Horne/bigleo.com
Yield 4 servings (serving size: about 2 1/4 cups salad and 2 tablespoons dressing)
Prep: 20 minutes; Cook: 22 minutes; Total time: 42 minutes.

Ingredients

  • 1/4 cup walnuts, halved
  • 1 (1-ounce) slice rye bread, cubed
  • 2 teaspoons fresh rosemary, chopped
  • 1 small garlic clove, chopped
  • 1 teaspoon olive oil
  • 3 assorted firm-ripe pears, such as Bosc, Anjou, or Bartlett
  • 1 tablespoon fresh lemon juice, divided
  • 1/2 cup low-fat buttermilk (1%)
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces crumbled blue cheese, divided
  • 1 1/4 pounds endive, trimmed and cut crosswise into 1/2-inch-thick slices

Nutrition Information

  • calories 235
  • fat 10 g
  • satfat 3 g
  • monofat 3 g
  • polyfat 3 g
  • protein 8 g
  • carbohydrate 32 g
  • fiber 9 g
  • cholesterol 12 mg
  • iron 2 mg
  • sodium 310 mg
  • calcium 202 mg

How to Make It

  1. Preheat oven to 400°. On a small baking sheet, combine walnuts, bread cubes, rosemary, garlic, and olive oil; toss well. Toast until fragrant (5-6 minutes); let cool.

  2. Halve, core, and slice pears. In a small bowl, combine pear slices and 1 teaspoon lemon juice; toss well.

  3. In another small bowl, combine remaining 2 teaspoons lemon juice, buttermilk, Worcestershire, pepper, and half of blue cheese.

  4. Arrange endive on plate or platter with pears. Sprinkle with remaining cheese and walnut mixture; drizzle with dressing.