Friday, November 4, 2011

Endive Salad with Roasted Beets, Pears and a Honey Dijon Vinaigrette

Salad for two
2 Belgium Endives
1 Bosc or Bartlett Pear
1-3 beets depending on size
3 tbs Extra Virgin Olive Oil
2 tsp Raw honey
2 tsp Dijon Mustard
1 Balsamic Vinegar
1 Red Wine Vinegar
Crumbled blue cheese, gorgonzola or goat cheese
Salt & Pepper
Mixed salad blend of arugula, baby spinach, red butter lettuce
Preheat oven to 375
Wash and cut beets into quarters. Place on foil and drizzle with olive oil and salt to taste
Wash and cut pear into quarters. Wrap in foil while lying flat.
Roast for 30 minutes - Remove and let cool completely
While roasting produce, mix dressing by lightly whisking together olive oil, vinegars, honey, Dijon and salt & pepper. Set aside.
Wash and separate endive leaves. Place on plate with mixed greens in the center. Sprinkle with cheese, place cut up chunks of beets and pears on salad and drizzle with dressing.

I like to roast more beets and pears than necessary as I will eat them for other meals during the week. You can also store and save the dressing for quite some time, it never lasts more than a week in my household, but that's because it's just so yummy!

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