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SELLES-SUR-CHER SALAD
Prep/Cooking Time: 0-15 Minutes
Printable Version
Ingredients
- 160g endive
- 20g pine nuts
- 60g Selles-sur-cher
- 80g pear
- 15g sugar
- 30g white wine vinegar
- 10g lemon juice
- 20g olive oil
Instructions
- Peel the pears and remove the core
- Cut the pear into slithers and place in a small thick bottom pan
- Add to the pan the sugar and vinegar
- Bring to the boil then turn down to simmer
- Cook till the pears are soft but still have a little bite
- Remove from the heat and leave to cool
- Place the pine nuts on a tray and cook until golden
- Leave to cool and reserve in an air tight container till needed
- Remove the root from the endive and separate all the leaves
- Wash under cold water and pat dry
- Place the leaves in a mixing bowl
- Add to the bowl the toasted pine nuts and poached pear pieces
- Crumble the cheese into the bowl and add the lemon juice and olive oil
- Season to taste
- Serve immediately
